Rhineland Sauerbraten With Altbier

READY IN: 2hrs 10mins
Recipe by Mom2Rose

Source: Germanfoods.org (Note: needs to marinate for 2-3 days in advance)

Top Review by momaphet

Though I've enjoyed eating Sauerbraten many times, I haven't made it in about 25 years. This was nice and tasty, though maybe a little more vinegary then I've had before. Your instructions were great, I did make one major change I used short ribs in place of the roast. Too many times the center of a Sauerbraten roast just tastes like regular pot roast - the flavors barely permeate the meat, and I had seen the idea for using short ribs in an old Sunset magazine and thought this was the opportune time to try it. After preparing the marinade I put part of it in my Food Saver marinating tray with about 2 2/3 lbs of ribs, and ran the marinde cycle several times. I then poured everything into a storage dish to continue to marinate. The next day I blotted all the ribs dry and continued with the recipe - the ribs too about 3 hours to cook, the sauce got pretty thick about half way through so I had to stir pretty often to prevent sticking - I would cook them in the oven after browning next time. This makes lots of sauce, which I served over butter bow tie noodles. As hoped the flavor from the marinade went all the way through the meat (and in a lot less time) and so will stick with the short ribs. I think I might swap out part of the vinegar with beef broth but otherwise make the marinade as written. I served this with applesauce, onion rolls, and Amber Ale. Mom2Rose, thanks so much for sharing! Made by one of the Unrulies Under the Influence for ZWT6.

Ingredients Nutrition


  1. Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil: let cool completely.
  2. Pour over top round roast in a large ceramic or glass bowl.
  3. Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
  4. Remove meat from marinade, pat dry and season with salt and pepper.
  5. Heat butter in large pot.
  6. Sear all sides of the roast.
  7. Once browned on all sides, add gingerbread crumbs and marinade.
  8. Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil.
  9. Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
  10. Remove meat from marinade and set aside.
  11. Place marinade in a blender or food processor and blend until smooth.
  12. Season sauce to taste and stir in sour cream and raisins.
  13. Slice meat and serve with sauce.

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