Ingredients for Alton Brown's Sauerbraten
- 4 cups water
- 1 cup apple cider vinegar
- ½ cup red wine vinegar
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 tablespoon kosher salt (for marinade) and 1 teaspoon kosher salt (for beef)
- 1 teaspoon fresh ground black pepper
- 4 bay leaves
- 6 whole cloves
- 1 tablespoon juniper berries
- 1 tablespoon mustard seeds
- 3 to 4 pounds beef bottom round
- 1 tablespoon vegetable oil
- ¼ cup brown sugar
- 8 gingersnap cookies, crushed
- ½ cup raisins, optional
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How to Make Alton Brown's Sauerbraten
- In a large saucepan, combine 4 cups water, 1 cup apple cider vinegar, ½ cup red wine vinegar, 1 large onion (chopped), 1 large carrot (chopped), 1 tbsp salt, 1 tsp black pepper, 4 bay leaves, 6 whole cloves, 1 tbsp juniper berries, and 1 tbsp mustard seeds.
- Bring to a boil over high heat, then reduce heat and simmer for 10 minutes.
- Remove from heat and let cool completely.
- Pat a 3-4 lb beef bottom round dry with paper towels. Rub with 1 tbsp vegetable oil and 1 tsp salt.
- Heat a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Once the marinade is cool enough to handle, place the seared beef in a large, non-reactive (stainless steel or glass) dish. Pour the marinade over the beef, ensuring it's fully submerged.
- Cover and refrigerate for 3-5 days (5 days recommended for optimal flavor).
- Preheat oven to 325°F (160°C).
- Add ¼ cup brown sugar to the beef and marinade in the dish.
- Cover the dish tightly with foil or a lid and place on the middle rack of the oven. Roast for approximately 4 hours, or until the beef is fork-tender.
- Remove the beef from the dish and keep warm.
- Strain the marinade through a fine-mesh sieve to remove solids.
- Return the strained liquid to a saucepan over medium-high heat.
- Whisk in 8 gingersnap cookies, crushed. Cook, stirring frequently, until the sauce has thickened.
- Strain the sauce again through a fine-mesh sieve to remove any lumps.
- Stir in ½ cup raisins (optional).
- Slice the beef thinly and serve with the delicious gingersnap-infused gravy.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
100g
Fat
96g
Carbs
15g
