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Traditional Sauerbraten

4

0 min

Traditional Sauerbraten

Traditional Sauerbraten Photo 1

Time

0 min

Serving

6 persons

Calories

456

Rating

4.00★ (149)

Author: Victoria Buriak
For this sauerbraten, I found two slightly different handwritten versions of my Grandmother's recipe. Born in Nekkar am Rhein in 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.

Ingredients

  • beef rump roast: 3 pound
  • onions: 2 piece (chopped)
  • red wine vinegar: 1 cup (to taste)
  • water: 1 cup
  • salt: 1 Tbsp
  • ground black pepper: 1 Tbsp
  • white sugar: 1 Tbsp
  • whole cloves: 10 piece (to taste)
  • bay leaves: 2 piece (to taste)
  • all-purpose flour: 2 Tbsp
  • salt and ground black pepper: (to taste)
  • vegetable oil: 2 Tbsp
  • gingersnap cookies, crumbled: 10 piece

Metric Conversion

Stages of cooking

Traditional Sauerbraten Photo 2 1
Traditional Sauerbraten Photo 3 2
Traditional Sauerbraten Photo 4 3
Traditional Sauerbraten Photo 5 4
Traditional Sauerbraten Photo 6 5
Traditional Sauerbraten Photo 7 6
  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. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 2
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 3
  3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 4
  4. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 5
  5. Remove beef to a platter and slice. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 6
  6. 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. Dotdash Meredith Food Studios
    Traditional Sauerbraten Photo 7

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