Bavarian Sauerbraten

READY IN: 100hrs
Recipe by LiisaN

Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!

Top Review by Belgophile

I doubled this (following exactly) and served at a big holiday party. It was a huge hit. So delicious! It's definitely not a last-minute recipe -- like all sauerbraten, the 4-day marinating takes some forethought -- but not hard at all and the taste took me right back to my grandmother's special-occasion Sunday dinners. I served with German Red Cabbage and Potato Dumplings... just like she did. Heaven to me. Everyone in my family wants me to make this again, immediately. Thank you, LiisaN!

Ingredients Nutrition


  1. In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
  2. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
  3. Remove meat from the marinade and reserve the marinade.
  4. Season the meat with salt and pepper.
  5. In a kettle, heat the clarified butter- until hot but not smoking.
  6. Add the meat and brown on all sides.
  7. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
  8. Transfer the meat to a cutting board.
  9. Strain the cooking liquid the skim off the fat.
  10. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
  11. Boil the sauce- until thickend, salt and pepper to taste.
  12. Slice meat and serve.

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