"I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings." — Chris Simpler
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beef rump roast
red wine vinegar, or to taste
ground black pepper
whole cloves, or more to taste
bay leaves, or more to taste
salt and ground black pepper to taste
gingersnap cookies, crumbled
This was my first attempt at making sauerbraten and it turned out delicious! The flavor was mouthwatering and the gingersnaps made all the difference with the flavor. A very nice balance... It was extremely tender, but I wonder if I should slice the meat into serving portions before marinating in the spices? It just fell apart when it was time to serve, it was so tender! YUM. Total comfort food. :)
I'm sorry to be the person to give this recipe less than 5 stars.... I WANTED this to be as delicious as the rest of the reviewers thought. MY sauerbraten was SO spicy-hot that it was hard to take. Yes, it was also sour, but man oh man, it was spicy too! I have NO IDEA which spice made it spicy... I can only surmise that the 2 onions sitting in the vinegar emitted heat ... or maybe it was the vinegar? I have no idea but I did have to cut the gravy with water due to the heat (which really didn't help). We could hardly eat it and I've been informed by my husband that he will NOT eat the leftovers. So I have half of a $15 roast sitting in my fridge which won't be eaten, apparently. Bummer. I made with red cabbage and potato dumplings which were both delish.
I cooked this in the crock pot all day (8 hours - 6 lbs) after marinating it for 5 days. WOW! Excellent falvor! I have made this in the past and it turned out tough - the crockpot is the way to go! Made the gravy with Nabisco Ginger Snaps - A real hit at our German themed dinner party. I also served spatsel, red cabbage, mashed potatoes and sourdough rolls with Lingonberry jam. Excellent!
Memories! Vielen Dank!
My husband bemoaned the closing of his favorite German restaurant so it was time to hit Allrecipes and try to make it myself. Thank you so much Chris for submitting your grandmother's recipe. This was surprisingly easy to make. Do make sure to get roast whose sell by date includes the marinating days, the cooking day, and an extra day if you'll have enough for leftovers. Husband took a hammer to the ginger snaps in a plastic bag to get them finely crushed as I didn't want to use the food processor; he seemed to enjoy contributing to the cause. The ginger snaps are essential to the flavor and quickly thickened the gravy; my inner child enjoyed that part though I must admit I'm easily amused. Make sure to remove the solids first as directed. The meat was wonderfully flavored, tender and delightfully falling apart. The gravy was so delicious I used an almost sinful amount and was tempted to lick the plate. This was fabulous! Five stars don't do it justice. Husband was thrilled it turned out so well and emphatic that it was better than the German restaurant's. We will definitely be making this again. By the way, serving with German Red Cabbage, also on this site, was a must have combination. Not wanting to tackle too much, I wimped out on the potato dumplings and just served with basic scratch made mashed potatoes. Now that I know this is so easy, maybe next time I'll take on the potato dumplings.
My boyfriend and I recently hosted a German themed Christmas party. We made this in a crock pot and used flour to thicken the gravy instead of ginger snaps. It was a tremendous success!
This takes some advance planning but is SO worth the effort! I browned mine and then cooked it in a crock pot....yum! So the day of the meal really did not take a lot of time or effort, and it made a wonderful family meal! We have a traditional German restaurant close by - and this is even better than theirs! Will be making this one again and again.
This was amazing! I've never made sauerbraten before, so I was nervous that after waiting for 5 days (that's how long I marinaded it) I wouldn't like it. I shouldn't have worried. My husband and I were both impressed. Incredibly flavorful and the perfect meal on a rainy winter day. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 201
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