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Bavarian Sauerbraten

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

Ready In:
100hrs
Serves:
Units:

ingredients

directions

  • 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.
  • Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
  • Remove meat from the marinade and reserve the marinade.
  • Season the meat with salt and pepper.
  • In a kettle, heat the clarified butter- until hot but not smoking.
  • Add the meat and brown on all sides.
  • Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
  • Transfer the meat to a cutting board.
  • Strain the cooking liquid the skim off the fat.
  • 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.
  • Boil the sauce- until thickend, salt and pepper to taste.
  • Slice meat and serve.
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RECIPE MADE WITH LOVE BY

@LiisaN
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@LiisaN
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"Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!"
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  1. 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!
    Reply
  2. james corin
    This is a great Sauerbraen recipe. It is even better if you leave it marinate longer--even up to a week. Thanks for the recipe.
    Reply
  3. DDW7976
    This was my first attempt at Sauerbraten and the whole family enjoyed it very much. Easy to do - I baked in my dutch oven at 325 for 4 hours. Served it with braised red cabbage and garlic mashed potatoes. YUM!
    Reply
  4. Lusil
    I lost my favorite Sauerbraten recipe a few years back and I have to say I was very upset at the loss. To date I hadn't found a duplicate recipe. I decided to try Liisa's recipe as it's ingredients, from what I remember, were very similar. I followed the recipe as stated, marinating the roast for 3 days. The only thing I did do different was bake the roast for 4 hours at 325. It was fabulous!!!! Fork tender and the gravy was just as I remembered, sweet and sour and heavenly on the roast and garlic mashed potatoes. Thanks for reuniting me with a recipe I loved and missed so much. This recipe is being moved to my T&T cookbook where it WON'T be lost again!!
    Reply
  5. LiisaN
    Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!
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