Total Time:
76 hr 50 min
30 min
72 hr
4 hr 20 min

4 to 6 servings

  • 2 cups water
  • 1 cup cider vinegar
  • 1 cup red wine vinegar
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 6 whole cloves
  • 12 juniper berries
  • 1 teaspoon mustard seeds
  • 1 (3 1/2 to 4-pound) bottom round
  • 1 tablespoon vegetable oil
  • 1/3 cup sugar
  • 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
  • 1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

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Pairs Well With

Jammy, earthy red wine

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4.5 113
Made this several times we love it, try serving it with homemade Pretzels! item not reviewed by moderator and published
Made it today, and it was wonderful, served with potato dumplings, yum! item not reviewed by moderator and published
Fantastic, Better than the good german restuarant in the area, and we have the wonderful leftovers! I was afraid of the vinegary sauce, so I added a cup of beef stock half way thru, (last time I made it the sauce cooked down so much there wasn't gravy) learned to use foil to seal along with lid of my dutch oven. The evaporation or cook down was much less and the strained sauce with the ground ginger snaps has a complex wonder unique flavor. This is a keeper. item not reviewed by moderator and published
This recipe is fantastic! I served it with spaetzle and red cabbage. When we had to leave town unexpectedly, I found that leftover portions freeze beautifully. Thank you so much for this special recipe!! item not reviewed by moderator and published
It was FAB! Only change was I cut back sugar on meat to two TBSP and I served Dierberg pinot noir with meal. The wine was a wonderful compliment to meal. Recommend!!! item not reviewed by moderator and published
I love that the ginger snaps are almost like a Boullon cube for the sauerbraten gravy! item not reviewed by moderator and published
Excellent recipe and it's easy too! I've made it again and again and it always pleases. I add 2 to 3 crushed garlic cloves to the marinade and I brown 1 lb. of beef marrow bones along with the bottom round. All go into the 3 day marinade. I love this recipe for its taste and simplicity. item not reviewed by moderator and published
We are eating this right now. It's. Absolutely. Wunderbar! Served with spaetzle, pickled red cabbage, and sauerkraut. All I changed from the recipe is browning the meat after marinating, and adding the (pulverized, in mini prep food processor) ginger snaps, to taste. The amount of liquid left only required about 8 gingersnaps. And I only added 1 TB brown sugar to the marinade before cooking....based on other comments. The meat is kind of dry, for sure, but that's what a braised bottom round roast does....and that's why you drown it in the gravy....the glorious, deeply flavored, and piquant gravy. I could drink the gravy by itself. While we'd all like to believe that if we follow a recipe to the T, it will turn out wonderful and we will love it. But everyone's taste is different, ovens and stove temperatures aren't always reliable, and ingredients vary in weight, thickness, and fat content. Use your judgment, and taste as you go. Be flexible. Don't be afraid to 'wing it' a bit. item not reviewed by moderator and published
Yum! I cant say i followed the recipe exactly but i was close. I've made Sauerbraten before with my mom's recipe...but she never used gingersnaps. They rocked it! I will never make this without them again. The next time I make this I will try browning after meat was a little dry. I saw the it was boiling in the oven vigorously; usually I do stove top or maybe I will check and turn down the oven temp. Paired with potato pancakes, this was a winning meal. item not reviewed by moderator and published
Using Alton's recipe I made Sauerbraten for the first time as a winter project when my outdoor grill had about a foot of snow on it. I followed the recipe exactly and it turned our wonderful! Rave reviews from all who enjoyed the meal with us. The only thing I had to do was thin the sauce a little after the ginger snaps and raisins had been stirred-in and the gingersnaps dissolved...used beef broth, however the sauce is so flavorful one could use about a 1/2 to 1 cup of water to thin to your liking. Highly recommended!!! item not reviewed by moderator and published
Thank you for the wine recommendation. WIll try! item not reviewed by moderator and published
If the meat is dry after cooking, try lowering your heat next time. Dryness is almost ALWAYS caused by meat getting too hot before the collagen and protein break down. If you don't believe me, try simmering one chicken breast while boiling another. item not reviewed by moderator and published
Thanks for the tip! item not reviewed by moderator and published

Not what you're looking for? Try:

Sauerbraten with Julienne Vegetables

Recipe courtesy of Robert Irvine