Recipe by Plainbil
A delicious German meal when served with dumplings and a prepared red cabbage dish.
Top Review by Chef Jeff in St Augustine
I have cooked sauerbraten probably 30 times (with both beef and elk meat) and this is absolutely the best recipe I've ever tried. I've done both the 'bratensatz' and ginger snap methods, this one far excels! We ate until we were miserable! The only thing I did differently was add a touch of cream to the gravy at the very end. We used a 2 lb round roast, and served it with garlic mashed potatoes, pickled beets with a little horseradish sauce and pepper sprinkled on them, a salad with my Rhineland dressing. Incredible, thank you, Plainbil!
- 2 cups red wine vinegar
- 2 cups water
- 2 medium onions, sliced
- 1 lemon
- 10 whole cloves
- 6 whole juniper berries
- 4 bay leaves
- 6 peppercorns
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 beef rump or 1 sirloin tip steak
- 2 tablespoons fat
- 6 tablespoons butter
- 6 tablespoons flour
- 1 tablespoon sugar
- 8 -10 gingersnaps, crushed
Directions See How It's Made
- Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
- Refrigerate 36 to 48 hours, turning meat once or twice a day.
- Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
- Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
- Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
- Add remaining strained vinegar mixture.
- Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
- Remove meat.
- Stir crushed gingersnaps into gravy; stir until thickened.