Sauerbraten photo 1
Sauerbraten photo 2


  • sugar - 1 Tbsp
  • salt - 1 Tbsp
  • water
  • ground ginger - 1/2 tsp
  • red wine vinegar
  • medium onions, sliced - 2 item
  • bay leaves - 6 item
  • whole cloves - 12 item
  • beef rump roast - 4 lb
  • whole peppercorns - 6 item
  • lemon, sliced - 1/2 item

How to make sauerbraten:

In a large bowl, mix all ingredients except roast. Mix well. Add roast to mixture, turning to coat completely. Cover and refrigerate for about 36 hours. Turn meat twice daily. Remove meat; strain, reserving marinade. Pat dry meat. In a Dutch oven, brown meat in 2 tablespoons oil. Add marinade; cover and cook slowly 2 hours or until tender. Remove meat. For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.

Recipe categories: Meat, Beef, German.

Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT6H10M
Total Time: PT6H10M

Cause of complaint:

Related ingredients:
catsup, pork chops, brisket, lean pork chops, loin back ribs, round steak, 1/2-inch thick, dressed and cut up chicken, chicken filet breasts, whole chicken legs and 2 whole breasts or any combo of pieces, tenderized round steak, cut into slices
You may be interested in these recipes: