Sauerbraten III Recipe - Allrecipes.com
  • READY IN 2+ days

Sauerbraten III

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"This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
  2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
  3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 3 hrs
  • READY IN 2 days 3 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2008

I am originally from Southern Germany and in my area (around Stuttgart) this is our national dish. It is not like the typical German Sauerbraten found in American "German" restaurants. The Sauerbraten III recipe gets close to what I know, except: we marinate for 3 to 5 days, turning over the meat every night; at the end, before serving, we add a 1/4 cup of heavy cream (or 1/2 cup of evap milk, or a several tablespoons of sour cream). That's what you get in Southern Germany and Austria when you order Sauerbraten. Once you try it, you will forever love it!

 
Most Helpful Critical Review
Jun 01, 2009

This was not to our taste.

 

17 Ratings

Jan 22, 2003

I made this recipe and it was SO good. My husband said it was the best Sauerbraten he had ever had (and he has eaten it in several good local German restaurants). My mom (who is from Germany) tried it and agreed it was the best! And I never even liked Sauerbraten before I tried this one. Many times, it is too sweet for my taste. This was PERFECT!

 
Jun 08, 2003

Absolutly Awsome! I've tried many sauerbraten recipies, and this is by far the best! My husband is from Germany, and said this is the best he's ever had. I served this with fried spetzles and it was fantastic. I recommend anyone looking for good sauerbraten to try this one. I will be making this often.

 
Apr 27, 2005

A great alternative to the regular pot roast. I think I should have let it marinate longer. I only did it for about 18 hours. I thought it would be really sour, and it was just a nice background flavor. I served it with egg noodles and corn.

 
Apr 29, 2005

This is fantastic...almost like my Mom's, who is of German descent. Even my brother and sister thought it was close!

 
Aug 18, 2006

I used a pork roast for this recipe and it turned out really well. My parents came over to eat and they really enjoyed it. I think it was falvorful and tasted a lot like what I've had in restaurants. Next time I might add more cloves because I like the taste they give. I served this dish with spaetzel noodles (instant), sauerkraut balls and potato pancakes.

 
Oct 03, 2012

My parents were born and raised in Southern Germany, and this is very close to the way my mother makes Sauerbraten. She adds juniper berries, removed after meat has marinated, and you MUST marinate the meat for at least 3 days, and it's better if you marinate for 4 or 5 days. She does not add tomato wedges either. After removing the bay leaves, cloves, and juniper berries, she thickens the gravy, then strains it through a fine sieve, mashing the onions through the sieve to add body to the gravy (I think she uses 2 or 3 onions, too). Her Sauerbraten is the best I've ever had, and I've never met its match (I haven't been able to completely re-create it either). The purpose of the marinade is to make a tough cut of meat tender and palatable. Other recipes suggest adding gingersnaps, raisins, or sugar, sweeteners being a common thing for Northern Germans, but I've never cared for that version of Sauerbraten. The recipe is great as is, but try my suggested additions/changes and see if you like it better the way my German mother makes Sauerbraten!

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 2464 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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