Sauerbraten Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Germany · Meat Dishes · Television Show Recipes

Photo of Sauerbraten recipe


From Dorothy McNett's recipes at If lingonberry sauce or jam is not available, use a cranberry sauce if desired. A Rhineland sauerbraten is sweetened with about 1/2 - 3/4 cup raisins

1 1/4 cups red wine vinegar
1/2 cup red wine
1 cup water
2 tablespoons raw sugar
1 teaspoon whole peppercorns
5-6 juniper berries
4 bay leaves
3 onions, sliced
18 whole cloves
1 1/2 teaspoons mustard seeds
3 teaspoons sea salt
4 pounds boned rump or chuck pot roast
2 tablespoons flour (gluten free if desired)
2 tablespoons oil or butter
1/3 cup gingersnap crumbs
1/2 cup sour cream
salt and pepper, if necessary
lingonberries or lingonberry sauce, for serving if desired

Two to four days before serving: Combine vinegar, wine, water, sugar, peppercorns, bay leaves, onions sliced, cloves, mustard seeds, and salt. Set meat in marinade, cover, and refrigerate 2-4 days, turning meat each day. On the day, remove meat, reserving the marinade. Dry meat well on paper towels. Sprinkle with the flour and rub into the roast. Heat the oil or butter in a heavy bottomed Dutch oven or small stock pot. Brown meat well on all sides, about 15 minutes total.
Strain the marinade and set the onion/spice mixture aside. Measure out 3/4 cup of the liquid marinade, saving the rest of it for the gravy. Add the 3/4 cup of marinade to the pot roast along with the onion and spice mixture. Cover. Simmer about 3 hours, or until meat is fork tender, adding 1/4 cup more marinade, if necessary. When done, remove meat to cutting board, slice thinly and keep warm. Stain the drippings from Dutch oven into glass measuring cup. Let stand 2 minutes to settle. Pour off all except bottom 1/3 cup drippings. Pour these back into the pan, whisk in the crumbs. ( If making it Rhineland style, also add 1/2 - 3/4 cup raisins.) Stir in the reserved 2 cups strained marinade, adding water to make the 2 cups, if necessary. Whisk well. Bring to a boil, reduce heat and cook and stir several minutes or until gravy has thickened. Slowly whisk in the sour cream. Serve with the meat, along with lingonberries if using.

Recipe created 1995-10-24.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.