Traditional Sauerbraten Recipe
Marinated for at least 2 days, this deeply flavorful roast is tangy and savory.
German sauerbraten made just like your German grandmother used to make is easy using this traditional sauerbraten recipe.
This authentic German "sour" roast marinates in a flavorful blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for at least 2 days and is cooked in a slow cooker.
I just made my German grandmother recipe. She came from Bavarian part of Germany, arriving in this country in the 1880's; bringing with her many German recipes including the German made potato balls. This recipe is just the closest I've seen to her recipe.I don't strain the cooked marinade, just continue with gingersnaps, molasses. I also don't pre-flour the meat; just brown it , after I marinade it 1 day per pound
View recipe photos of Traditional Sauerbraten posted by millions of cooks on Allrecipes.com
Rump roast is marinated in spiced cider vinegar for five days, then seared and braised and served with a sour cream sauce.
Loved this recipe! Aunt Elenor used to make this, I always wondered why it took her days. Our family were farmers near Koln. So I thought I'd give it a try. I slow cooked and marinated for 4+ days. I also added 1 smashed garlic clove, 2 1/2 c red wine, about 3/4 c red wine vineger which ended up with 3c strained marinade. This was a 3# round steak that I cook in my slow cooker 9 hours. I didn't want to waste marinade so I slowly added 12 crushed ginger snaps to make the ausumm gravy. Delicious and even Better the 2nd day! I'll try the spatzle next time also. Thanks so much Chris !
Thank you Chris Simpler! Nashville Tennessee has a lot to do but good German food is not one of them. This was no doubt the best I’ve ever had. I injected a rump roast and marinated it 5 days. Thanks again!
This was very good in spite of the problems I had with it. I followed it exactly. After two hours of cooking on low on the stove, I smelled it burning and was shocked that most of the liquid was gone. I added some water. When I made the gravy, I am not sure I had enough liquid because the gravy was way too thick after a few minutes on the stove. I had to strain it and then add water. I was worried it had all been ruined, but it tasted good. I would like to try this again, but I would like to try cooking it in the oven or in the crockpot. ***i tried it with the slow cooker, and it was great. After it cooked for about 7 hours on low, I strained the liquid and put it in a pot on the stove. I finished making the gravy on the stovetop. If there were clumps from the ginger snaps, I squished them with the back of a spoon.