This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!
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- 1Place meat in a bowl, set aside.
- 2Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
- 3Remove from heat; cool slightly.
- 4Pour mixture over meat, and let cool.
- 5Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
- 6Remove meat from marinade and drain thoroughly.
- 7Strain and reserve marinade.
- 8Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
- 9Add 1 cup of the reserved marinade, the carrots and onions.
- 10Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
- 11If necessary, add more marinade while simmering.
- 12Remove meat to a warm platter and keep warm.
- 13Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
- 14Simmer the gravy for 10 minutes.
- 15Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.
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Nutritional Facts for Sauerbraten
Serving Size: 1 (533 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 412.4
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 4.0 g
- Cholesterol 149.6 mg
- Sodium 731.4 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 4.2 g
- Sugars 11.7 g
- Protein 51.4 g
The following items or measurements are not included: