Traditional Sauerbraten

Traditional Sauerbraten

27
Chris Simpler 4

"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."
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Ingredients

2 d 4 h 15 m servings 456 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1682 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Reviews

27
  1. 35 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This was our first experience with sauerbraten. The flavours were good but I had a couple of problems. First of all it came out soooo dry. The gravy helped but I don't think gravy should be a r...

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 ...

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 w...

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. ...

Memories! Vielen Dank!

Chris Simpler this recipe was so tasty delicious!! I followed the recipe to a T but marinated for 5 days & used a crockpot on low for 6 hours for 3lbs of roast & oh goodness was it delicious, I ...

This was our first experience with sauerbraten. The flavours were good but I had a couple of problems. First of all it came out soooo dry. The gravy helped but I don't think gravy should be a r...

This is one fantastic recipe for sauerbraten. I made the sauerbraten twice within a period of two (2) weeks. I'm ready to make another batch. The family loves it! The only changes I made we...

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 ...

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!