Sauerbraten Recipes (Traditional + Streamlined)
Two classic Sauerbraten recipes from vintage community cookbooks: a traditional long-marinated German pot roast and a quicker streamlined version with gingersnap gravy. Both deliver rich, sweet-and-sour flavor perfect for special dinners.
Recipes on This Page
Traditional Sauerbraten
Ingredients
- 4 lb beef roast (rump, chuck, or similar)
- 1 cup vinegar
- 3 cups water
- 1 medium onion, sliced
- 3 tablespoons mixed pickling spice
- 1 tablespoon salt
- 1 carrot, sliced
- 2 1/2 tablespoons shortening
- 1/3 cup flour
- 1/4 cup sugar
Instructions
- In a non-reactive bowl, mix vinegar, water, onion, pickling spice, salt, and carrot.
- Refrigerate the beef in the brine for 3–4 days, turning several times.
- Remove beef, pat dry, and reserve the brine.
- Brown the beef in shortening in a heavy roasting pan.
- Add some of the reserved brine, cover tightly, and roast at 300°F for about 2 hours.
- Near the end, sprinkle sugar over the meat and roast 5–10 minutes more, turning until dissolved.
- Thicken the remaining brine with flour and pour over the meat. Roast 30 minutes more until the gravy thickens.
Serves: 6 to 8
Streamlined Sauerbraten
Ingredients
- 4 lb beef roast (top/bottom round, rump, or chuck)
- 1 package 15-minute meat marinade
- 2/3 cup white vinegar
- 4 whole cloves
- 4 peppercorns
- 1 bay leaf
- 1 onion, sliced
- 1 carrot, sliced crosswise
- 1 rib celery, sliced
- 2 tablespoons vegetable oil or margarine
- 2 tablespoons flour
- 1/3 cup finely crushed gingersnaps (about 12–14)
Instructions
- Mix the 15-minute marinade with vinegar. Add cloves, peppercorns, bay leaf, onion, carrot, and celery.
- Pierce the meat deeply all over with a fork. Marinate 15 minutes, turning several times.
- Cover tightly and simmer on low heat until nearly tender, about 1 1/2 hours. Remove meat.
- Press vegetables and liquid through a sieve. Add water if needed to make 2 1/2 cups puree. Set aside.
- Brown flour in oil or margarine. Stir in the puree mixture, stirring constantly.
- Return meat to the pot, cover, and cook over low heat about 30 minutes more until tender.
- Stir in crushed gingersnaps and cook until the gravy thickens. Serve over sliced meat.
Serves: 6 to 8
FAQ
How long should traditional Sauerbraten marinate?
This recipe calls for 3–4 days in the refrigerator, turning the meat several times.
What cut of beef works best?
Rump, round, or chuck all work well. Choose a roast that slices nicely after slow cooking.
Do I have to use gingersnaps in the streamlined version?
Gingersnaps are a classic thickener and add flavor. Use finely crushed gingersnaps for the best texture.
Can I make Sauerbraten ahead of time?
Yes. Like many pot roasts, it reheats well and often tastes even better the next day.