76 hrs 30 mins
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!
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Units: US | Metric
- 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)
- 1In 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.
- 2Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- 3Pat the bottom round dry and rub with vegetable oil and salt on all sides.
- 4Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- 5When 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.
- 6Place 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.
- 7After 3-5 days of marinating, preheat the oven to 325 degrees F.
- 8Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- 9Remove the meat from the vessel and keep warm.
- 10Strain the liquid to remove the solids.
- 11Return the liquid to the pan and place over medium-high heat.
- 12Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.).
- 13Strain the sauce through a fine mesh sieve to remove any lumps.
- 14Add the raisins if desired.
- 15Slice the meat and serve with the sauce.
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Nutritional Facts for Alton Brown's Sauerbraten
Serving Size: 1 (504 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1033.2
- Calories from Fat 472
- Total Fat 52.5 g
- Saturated Fat 19.2 g
- Cholesterol 289.7 mg
- Sodium 2603.3 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 1.8 g
- Sugars 25.1 g
- Protein 84.5 g
The following items or measurements are not included: