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Prep 72 hrs
Cook 4 hrs 30 mins
I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert rolls. Yum!
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 tablespoon kosher salt, plus an additional
- 1 teaspoon kosher salt, for seasoning meat
- 1⁄2 teaspoon fresh ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 (3 1/2-4 lb) bottom round steaks
- 1 tablespoon vegetable oil
- 1⁄3 cup sugar
- 18 dark old-fashioned gingersnaps, crushed (about 5 ounces)
- 1⁄2 cup seedless raisin (optional)
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
- Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides.
- Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade.
- Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days.
- After 3-5 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm.
- Strain the liquid to remove the solids.
- Return the liquid to the pan and place over medium-high heat.
- Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
- Strain the sauce through a fine mesh sieve to remove any lumps.
- Add the raisins if desired.
- Slice the meat and serve with the sauce.
I made as posted. The flavors were outstanding but the baking time is too long. The meat was tender but too dry. I will bake for a shorter period of time, nest time. Thank goodness for the FABULOUS gravy. I used my stick blender to incorporate the gingersnaps and smooth out the gravy. I'm not sure what I was expecting but I could not taste any gingersnaps (which I love). I served along with KittenCal's German potato dumplings and "Awesome German Coleslaw". All recipes in my reviews file. Thanks for posting!
I had this posted too and didn't see this one! My husband loves this (I however am not a sauerbraten fan). I made it for him for fathers day, let it marinade the full time and if you can't find juniper berries look in a health food store. Thanks for posting!
This sauerbraten is as authentic as it gets. I made this while visiting my mother, she was amazed how delicious and easy. Yes, it does require a bit of planning but the reward is well worth it. We had it with red cabbage and mashed potatoes. I cooked it for 3 1/2 hours and didn't use raisins, we loved the gravy, best part. You can find all the spices in your health food store, including the Juniper berries, if not, use 4 teaspoons of Gin. Thanks for posting Lasko!