Aunt Dot’s Saurbraten

This recipe comes from an old friend who told me that it was in his family for years. This is not a fast technique but well worth the effort for a special family dinner. I love sauerbraten enough to make this at home. It is wonderful when paired with German Red Cabbage and German Potato Salad.

  • 4 pounds Beef (chuck, rump or round)
  • Sea Salt and pepper
  • 1 Sweet Onion, sliced
  • 3 Bay Leaves
  • 1 teaspoon whole Black Peppercorns
  • 3 whole Garlic cloves, peeled
  • 1/2 teaspoon whole Cloves
  • Vinegar
  • Hot Water
  • Sugar to taste

Coat the meat well with salt and pepper. Throughly rub it in. Place meat, onion, bay leaves, peppercorns, garlic and cloves in a deep ceramic or glass bowl. Add enough hot water and vinegar to cover meat. Use a 1 to 1 ratio. Add sugar to taste. It should have a sweet sour taste.  Cover the bowl tightly with plastic wrap and place in the fridge for 7 days. Turn the meat once a day.  

Sauerbraten mix:

  • 1 Sweet Onion, sliced
  • 1/4 cup Apple Cider Vinegar

Preheat oven to 300 F. At the end of 7 days, remove the meat from the brining liquid and place meat in a glass roasting pan. Add onion and vinegar and cover with a tight lid. Place in oven and cook slowly for 3 hours until the meat is browned all over. Add vinegar and some water if needed to keep meat moist.

  • Sauerbraten Sauce:
  • 1/4 cup Sugar
  • 1/4 cup Raisins
  • 6 Gingersnap Cookies, Crushed
  • Cooking liquid from roasting pan

When meat is cooked, strain out the cooking liquid and discard any grease. Melt sugar in a skillet with a little of cooking liquid. Add raisins and more cooking liquid. Stir in the crushed cookies and cook over medium low to medium heat until the sauce is thick and smooth. Slice the sauerbraten and drizzle over the slices.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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