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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!

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Chicagoland Chef du Jour October 26, 2010

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!

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Lasko April 06, 2010

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!

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Pi-E October 13, 2009

Best Sauerbrauten ever! I've made others, this was by far the best. Perfection. Served it with spaetzle and red cabbage & apples. Raves all around.

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Aunt Kathy April 19, 2009

Excellent recipe. I used allspice instead of juniper in the marinade, and added a tablespoon of spicy brown mustard, a cinnamon stick and a few strips of orange zest. I made it in the crockpot instead of the oven (on low for 8 hours). The meat was not as tender as I'd have liked (maybe because it was in the crockpot?), but very flavorful. I also added a few red-skinned potatoes, quartered, and a few carrots, peeled and cut in 2" chunks. I almost forgot the sugar - added it in the last hour. The sauce thickened up beautifully when the cookie crumbs went in.

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DrGaellon March 11, 2009

I made this last week. The meat turned out very very tender! I let it marinade for about 4 days, so the flavor was very saturated. I also used brown sugar instead of granulated sugar, and cooked it in the crock pot. The sauce was fantastic, though I did need use some corn starch to thicken a bit. We served this over spaetzle, and there wasn't a morsel of leftovers.

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Denise's Dinners February 24, 2009

Loved it. I made it for Valentine dinner.

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Vaquero Tim February 14, 2009
Alton Brown's Sauerbraten