Ingredients for Authentic Sauerbraten
- 3-4 lb. beef rump roast
- 2 large onions, thinly sliced
- 1 tbsp whole peppercorns
- 1 tsp whole cloves
- 2 bay leaves
- 2 cups white vinegar
- 2 cups water
- 1 cup cider vinegar
- 2 tbsp vegetable oil
- 1 tsp salt
- 8 gingersnap cookies, crushed
- 1/2 cup sour cream
- 2 tbsp unbleached flour
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How to Make Authentic Sauerbraten
- In a large, non-reactive bowl (glass or ceramic), combine the sliced onions, peppercorns, cloves, and bay leaves.
- Add the beef chuck roast to the bowl.
- Pour the white vinegar and cider vinegar over the meat, ensuring it's fully submerged.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 days, turning the meat twice daily.
- After 4 days, remove the beef from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving 1 cup of marinade and the marinated onions.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 2-3 minutes per side.
- Season the seared roast with 1 teaspoon of salt.
- Pour 2 cups of boiling water into the Dutch oven around the beef.
- Add the crushed gingersnaps to the pot.
- Bring the liquid to a simmer, then cover the pot tightly and cook for 1 ½ hours, turning the meat occasionally.
- Add the reserved cup of marinade and the marinated onions. Continue to cook, covered, for another 2-3 hours, or until the beef is fork-tender.
- Remove the beef from the Dutch oven and keep it warm, loosely tented with foil.
- Strain the cooking juices through a fine-mesh sieve into a large saucepan.
- In a small bowl, whisk together the sour cream and flour until smooth.
- Gradually whisk the sour cream mixture into the hot cooking juices, stirring constantly until the sauce has thickened to your desired consistency.
- Slice the beef roast into ¼-inch thick slices.
- Add the sliced beef to the sauce and gently heat through.
- Serve the Sauerbraten over mashed potatoes or dumplings, spooning extra gravy over the top.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
54g
Carbs
2g
