Old Fashioned Sauerbraten Recipe π
Prep Time: 120 hours
Cook Time: 2 hours
Total Time: 122 hours
Servings: 8
Yield: 1 Sauerbraten
Description:
This Sauerbraten recipe is a testament to old-fashioned cooking, requiring a lengthy marinating time of 5 days, but resulting in meat so tender and flavorful, it’s reminiscent of the dishes Grandma used to make. It’s true comfort food, perfect for cozy family dinners or special occasions when you want to impress with traditional German flavors.
Ingredients:
- 1 beef roast
- 2 cups cider vinegar
- 2 cups water
- 12 whole peppercorns
- 4 bay leaves
- 4 cloves
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 12 small carrots
- 6 onions
- 12 gingersnaps
- 1 tablespoon sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Place the beef roast in a large bowl and set it aside. |
| 2 | In a saucepan, combine the cider vinegar, water, peppercorns, bay leaves, cloves, salt, and pepper. Heat the mixture just until it starts to boil, then remove it from the heat and let it cool slightly. |
| 3 | Pour the vinegar mixture over the meat, ensuring it’s completely covered. Let it cool. |
| 4 | Cover the bowl tightly with plastic wrap or a lid and refrigerate it for 5 days, turning the meat once a day to ensure even marination. |
| 5 | After 5 days, remove the meat from the marinade and drain it thoroughly. Strain and reserve the marinade for later use. |
| 6 | Preheat a Dutch oven over medium heat. Brown the meat on both sides in the Dutch oven. |
| 7 | Add 1 cup of the reserved marinade, along with the carrots and onions, to the Dutch oven with the browned meat. Bring the mixture to a rapid boil, then cover the pot tightly and reduce the heat to simmer. Let it cook for about 2 hours, or until the meat is tender. If needed, add more marinade while simmering to keep the meat moist. |
| 8 | Once the meat is tender, remove it from the Dutch oven and transfer it to a warm serving platter. Keep it warm while you prepare the gravy. |
| 9 | Stir the crushed gingersnaps and sugar into the liquid remaining in the Dutch oven. Let the gravy simmer for about 10 minutes, allowing it to thicken and develop flavor. |
| 10 | Serve the Sauerbraten hot, accompanied by the gingersnap gravy. For a complete meal, pair it with your choice of red or white cabbage and kartoffel balle (potato balls). Enjoy the hearty flavors of this classic German dish! |
This recipe may take some patience with its extended marinating time, but the rich, savory flavors of the Sauerbraten make it well worth the wait. It’s the perfect dish to bring a taste of old-fashioned comfort to your dinner table.
