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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4.5 119
I followed this recipe to the letter. I used the called for bottom round of 3.85 pounds. Thus the meat was close to 4 pounds. The recipe is easy and the flavor is spot on -- But the meat was dry. The delicious sauce didn't help much to disguise that. I question the bottom round called for. I noticed this cut has very little fat or connective tissue - both of which I usually associate with tenderness. I cooked it for 4 hours. Any suggestions? Possibly a different cut or a longer cook time when nearing a 4 pound roast. I appreciate your thoughts.  item not reviewed by moderator and published
This recipe was amazing...those who did not like need to adjust their taste buds or learn how to cook/follow instructions! item not reviewed by moderator and published
Did Munich for sauerbraten, Augustiner, Hofbrau, local joints.  Milwaukee, Maders, Karl Ratzsch.  Chicago, Berghoff.  Yours is the best.  The rest mock the icon.  Having made it numerous times over the last 10 years, testimonials abound.  You will not be disappointed. item not reviewed by moderator and published
Thank you Alton Brown. This dish came out great. The gravy was the best. Served it with braised red cabbage and dumplings. Will make again soon! item not reviewed by moderator and published
Not sure where I went wrong, or not sure if anyone knows what good sauerbraten is like.  Followed the directions to a T except for marinating the meat two days instead of three.  The meat came out dry, acidic, and nearly impossible to chew.  The ginger snap gravy turned out good but needed two cups additional water to prevent it from turning into a glob of sugar.  Wasted money and time on this; won't try it again. item not reviewed by moderator and published
Alton (or whoever is listening):<br /><br />Three questions:<br /><br />1) I plan to use chuck roast (I don't know the difference between chuck and bottom roast, anyway).and do this in the slow-cooker (with which meat and process i have had much success).  Are there any suggestions for tweaking this to suit my intentions?<br /><br />Some tweaking questions arise:<br /><br />My usual procedure for slow-cooking meat and veg. is to put vegetables in the slow cooker first (which I will probably include here also, to share the great flavors - potoato/onion/carrot/[celery?]), and have the meat on top, but had to alter the positioning for corned-beef, as it got too dry on top - it had to go on the bottom to work right). Since the marinade will all sink to the bottom, I assume I should have the meat on the bottom this time also?<br /><br />2) I am making this for (mainly) someone else, who has quite a lot of hamburger in his freezer.  I was mulling the possibility of using that for this (easier to chew probably even than slow-cooked chuck), but assume that the marinating process would need to be shorter - how much shorter?<br /><br />3) Normally, a slow-cooker roast needs little liquid - I normally add only a cup of water, and there is plenty of liquid when the roast is done.<br />Should I add any liquid to the slow-cooker for this, or is the marinade enough liquid all by itself?<br /><br />-Scott J. item not reviewed by moderator and published
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
We had a hard time finding juniper berries so I used 1 1/2 oz of gin :) Apparently it worked because my grandma who is german Loved it and thought it was just like her moms. I wasn't to sure about it.. it made the house reek but surprisingly was very very tasty lol item not reviewed by moderator and published
I followed most of the recipe except that I could not find the Juniper Berries, did not add the ginger snaps, or strain the marinade once cooked. However, that did not detract from the amazing flavor and the meat was so tender I could flake it apart with a fork. I was out of flour, so I was unable to thicken the broth but it was still delicious over mashed potatoes. The most labor intensive part of this recipe was cutting everything up for the marinade. Otherwise, let it sit and pop in the oven for a couple of hours. Half way through cooking I did turn the meat so both sides had a turn submerged in the liquid. I highly recommend serving this with braised red cabbage and mashed potatoes. The sauerbraten was even tastier the next day. I would say that you can make this a day ahead and serve the day after, just make sure heat it in the broth. Yum!!! This was a big hit! item not reviewed by moderator and published
This recipe was outstanding. I read all of the reviews online. I used a well marbled chuck roast, did not change the marinade at all. Found the Juniper berries in the spice section at an upscale grocery store. I marinated the roast for 3.5 days and seared the meat after it was marinated. I put the meat back in the marinade and cooked in a crockpot on low. To keep the meat submerged in the marinade, I put a small plate placed upside down on the roast to keep it submerged. Turning the plate upside down allowed the marinade to get under the plate and stay on the meat. Worked great. I used Stauffer's ginger snaps for the sauce. RAVE, RAVE, RAVE reviews. The chuck roast broke easily into chunks, was very moist. I served it over mashed potatoes with sauce on the side. I served it with home made applesauce and Emeril's braised cabbage with bacon and onions. (I used red cabbage) Winner of a dinner! Will definitely make again. item not reviewed by moderator and published
This is DELICIOUS! I was raised on a beef farm, so I'm not particularly fond of beef. This is yummy!!! One thing the recipe doesn't tell you that I learned from the show is to marinate the meat for five days. item not reviewed by moderator and published
I marinate for three days and it comes out perfect! item not reviewed by moderator and published
I loved it. This was the first time I ever had sauerbraten and I cannot wait to make it again! I made it for Christmas dinner for my 87-year-old grandmother, originally from Germany, and she loved it, said it was wonderful. I served it with some spaeztle, which really worked well to soak up the extra gravy. With the 12 guests that I had, all loved it and wanted the recipe. item not reviewed by moderator and published
WAY TOO SWEET! All the people who like this recipe must not have ever had authentic sauerbraten, and must be addicted to sugar. The sauce is like candy. I even used slightly less sugar than the recipe calls for, afraid that it would be too sweet based on one of the reviews I saw here, but I'm thinking I should have added none, that the ginger snaps would give it enough sweetness without adding more. Also, I've never heard of sauerbraten being made without pickling spices. The flavor came close (not counting the over-the-top sweetness with the mixture here, but it was definitely missing something, and I think pickling spices would have been a better choice. I actually am throwing out this attempt and will be trying another recipe which seems closer to the way my German grandmother made it. item not reviewed by moderator and published
Very easy and delicious! Dad used to make this, and no one in the family had made it since he passed away. I made this 2 yrs ago for Christmas and it was a hit! I'm making again this year. Don't skip the gingersnap gravy- it may sound odd if you're not German, but trust me, it makes the meal! You just need some red cabbage and a big pile of mashed potatoes. I may try spaetzle this year... item not reviewed by moderator and published
I served this dish to a German and an Austrian couple and they raved about it. I was given a Spatzle maker from the visiting German couple and the combination was so authentic that even the two people who don't usually have meat had a second slice. Best with a Round Top piece (as suggested in the recipe since you can still slice it after it has cooked for 4 hours. The marinade is very simple to prepare and I mushed up the vegetables into the gravy to add flavor. The Gingersnaps from Trader Joe's are awesome in this recipe! item not reviewed by moderator and published
Very good traditional recipe. Gravy was too thick and just a bit too sweet for us, so next time will cut way down on the sugar and only use about 1/2 the gingersnaps, adding more if needed. item not reviewed by moderator and published
I made this recipe last Sunday, good! I followed the directions exactly and it was perfect. My husband, though not born in Germany, is from a German family and said it was delicious and tasted the way he remembered eating it as a kid. I served it with Anne Burrell's Spatzel, and Tyler Florence's Braised Cabbage. "da bomb"! By the way, and this must just be my pet peeve, if you didn't follow a recipe exactly as it was written, you really should refrain from reviewing it since you didn't make it accordingly. Just my humble opinion. item not reviewed by moderator and published
I learned how to make Sauerbraten from Austrian mother in law, was very good, Used Alton Brown's recipe and modified it, kept everything as recipe, but added couple carrots, onions, potatoes and one stalk of celery. After meat was done, removed all small spices, and with immersible stick blender, puree the gravy with the potatoes, carrots onions and celery, and added a cup of sour cream. Wife said, gravy is better than meat. I make two times a year, on her birthday,( per request and on our wedding anniversary. item not reviewed by moderator and published
I am new to this recipe but had a great outcome with it. I read that many had dry roasts, covering it for the entirety of the cooking process eliminates that. The only one set back I had was with my sauce. It yields a very large amount of gravy, so I would recommend losing about 1/3rd of the marinade but, very importantly, still keep the ratio of ginger snaps the same. The sourness is far overpowering without them, some substitutes might be, MIGHT BE, ginger powder/corn starch/nutmeg with the ginger and nutmeg being somewhere around 1/2 a teaspoon. I absolutely loved the meat, it was tender and savory, although the inner portions tasted purely of roast beef, I might consider cutting tiny slots into the beef to get the marinade further into it. Fantastic meal, even learned how to make home made spaetzle for this one and it was a great pairing. Good luck all. item not reviewed by moderator and published
I have made this recipe twice. I was told by a friend that orders sauerbraten each time he visits a famous chicken restaurant that I hit the nail on the head. Said it is exactly like theirs which is the extreme compliment. I used eye of the round roast and it was as tender as could be. I never heard of gingersnaps in any recipe but it certainly does something wonderful to the sauce this recipe provides. Would highly recommend trying this if you like german dishes. Great job Alton!! It also gave me the opportunity to try something other than everyday cuisine. Thanks again!! item not reviewed by moderator and published
Very good recipe! Needed some alteration to be authentic. I added red wine to the marinade as well as vinegar. For a lot of people who are saying their meat is dry, here's a note: Bottom round can be nicely fatted, or very, very lean depending on how your grocer cuts it. Choose a nice piece with striations of fat running through it, almost like a brisket has. This yields a perfectly tender roast when cooked low and slow for a long time. Also, the meat will reach over 190'-200' when done, since it's being cooked like a pot roast. Pulling it at 170 means it hasn't been in long enough to get tender and it will be tough and dry. Don't go by temperature; Go by time. item not reviewed by moderator and published
I don't know where I went wrong with this one; as the recipe says, it's not exactly difficult. Meat was dry, flavourless and only barely edible, "sauce" wasn't sauce, it was an almost solid lump of glop (no idea what it tasted like as I wasn't about to put something that looked like that in my mouth. I've cooked lamb shanks before, so I'm familiar with the technique of braising tough cuts of meat for a long time in a slow oven, but this didn't work at all. What a waste of 72 hours' marinading that was! item not reviewed by moderator and published
The only reason I have given this recipe only 3 stars is because of the choice of the cut of meat. Round lacks flavour as far as I am concerned. I substituted a 7 Bone Blade Roast for the Round and marinated for an extra two days bringing the total to 5 days. Due to the higher fat and collagen content of Blade, the meat was much moister and was far more flavourful than my first stab with Round. I substituted Cross Rib and Short Rib using the same recipe as well. What can I say, the ribs were one of the most amazing experiences my palate ever experienced. Tender, full of flavour, and moist beyond belief. Mutton, the leg or shoulder, also works supremely well with this recipe. Add two healthy pinches of cumin seeds to the marinade. The recipe deserves 5 stars when the right cut of meat is used. item not reviewed by moderator and published
Best Sauerbraten ever! Everyone loved it. item not reviewed by moderator and published
I made this for a dinner party tonight and it was a big hit!!! It's perfect the way it is, no modification required. I love, love, love it!!!! item not reviewed by moderator and published
This is my second year to serve this for our Christmas dinner and it has again knocked everyone's socks off!! It is a labor of love that is WELL worth it!!! item not reviewed by moderator and published
This is one of my family's favorites! I always have to make a double batch if I hope to get any for myself. I am fixing this for Christmas dinner instead of turkey or ham. item not reviewed by moderator and published
I made this last night and was looking forward to leftovers for lunch.... however there were no leftovers! This was an excellent meal. I followed the recipe exactly, with the exception of subbing Allspice berries for Juniper. I thought it was one of Alton's best! item not reviewed by moderator and published
I've never been disappointed with Alton Brown's recipes until today. I followed it to the letter... ok, I actually used a few less gingersnaps, thank goodness... but it was soooo horribly sweet! It smelled so fantastic as it marinaded for 3 days, but the 1/3 cup sugar was totally too much. So, I ended up trying to doctor it with Knorr's Sauerbraten mix and more red wine &amp; salt. Back to square one in trying to find Sauerbraten as delicious as Cafe Berlin. item not reviewed by moderator and published
My husband and I lived in Germany for a short time, and we enjoyed German food, but never tried this type, so we very much wanted try it. We were so glad we did. It was fantastic! The meat was fork tender and the gingersnap gravy went really good with it. I was afraid that possibly the marinade may be too sour, but it was just right. We loved this sweet and tangy dish! item not reviewed by moderator and published
We were celebrating a mini-Oktoberfest and this dish was very popular. It was very easy to prepare and the meat was so tender. Follow the directions as written and read carefully. Remember to add the sugar, and remember to add the marinade and cover the pan. The meat was fork tender. We served the sauerbraten with red cabbage and German potato salad. The gingersnap gravy was also quite good. item not reviewed by moderator and published
My grandmother used to make Sauerbraten when I was a child and remember it fondly. I seem to remember her making it on the stove-top rather than the oven. Tonight we had a family ritual/dinner for the dead to honor our beloved dead at this time of Samhain. I prepared this for our meal in honor of her and it turned out perfect. Thank you so much for helping me reclaim a beloved meal prepared with love ... and just how I remember *her* Sauerbraten! p.s. - After I added the Gingersnaps &amp; they had softened, I used my handheld blender to mix the gravy so there was no need to use the sieve for lumps. It was perfectly smooth though it did tend to have a skin if you waited too long between stirring. I used a whisk which took care of it. item not reviewed by moderator and published
My mom always cooked her Sauerbrauten on the stovetop. like a pot roast. It comes out so tender you do not even need a knife. She marinated it for 2-3 days (1/2 water 1/2 apple cider vinegar, 1/2 jar pickling spice, lemon juice, bit of sugar. Then she browned the meat on all sides (keep liquid separate to use later in a large pot on stovetop. Add the liquid back and cook on stovetop all day somewhere between med to high heat. Turn meat several times for even cooking. She then refrigerated everything overnight and removed the fat that formed on top of bowl. Then just warm it up in large pot (meat and liquid, when ready remove meat for slicing, strain liquid and then put back in pot - add crushed ginger snaps to make an awesome gravy. The meat will not be tough if cooked this way -far from it - serve with potato dumplings, red cabbage and apple sauce. (Using pickling spice is easier and less expensive than purchasing all of the spices separatelyl item not reviewed by moderator and published
I have prepared this dish of classic Sauerbraten for many different types of people..They all say the same thing, it is a superb recipe..Thank You Alton Brown for sharing this GREAT Recipe!!!! item not reviewed by moderator and published
I have drooled over this recipe for ages and plan on making it in a week when I'm on my vacation. I noticed a lot of comments stating that their meat came out dry. This is meant to be a well done roast. I myself love my steaks medium-rare and enjoy them very much. When I make pot roast or a sauerbraten type roast- of course it will be well done and I expect it to have a dense cooked flavor and texture. After cooking for 4 hours as Alton's recipe suggests, of course it will be well done and perhaps dry to some people. I am of German decent and absolutely loved going out to a local German restaurant to eat every morsel of the meal. Thanks for letting me post. By the way- if followed exactly- Alton's FRENCH ONION SOUP is to die for!!!!!! Prost! item not reviewed by moderator and published
This recipe is truly the authentic German version, period, and is really the best tasting. I used a very lean London Broil cut, and it was even better. The juniper berries are vital. This recipe is actually very easy to make....just plan ahead for the marinade time required, and make sure you have all the ingredients on hand when you start. I had to run out for mustard seed, and I was almost out of the cloves! You can get juniper berries and other harder-to-find spices at good prices at: Just Herbs, Inc. 185 Big Creek Rd, Marshall, NC 28753 (800 2446736 They are also at regional fairs and craft shows so call to find out where they'll be. They have the best Oriental and other mixes too. item not reviewed by moderator and published
Folks... I have used gingersnap recipes before. The key is 8 gingersnaps for every 2 cups of liquid (as I recall) Don't braze the meat before you marinade it -- braze it after marinading and before cooking. Make SURE the liquid does not dry up when you cook it. I actually prefer to cook mine stovetop or in a slowcooker/crockpot instead of the oven, but if you cook it slow and keep the moisture in with it, the oven will do also. Cook it VERY slowly and in full moisture. If the moisture goes away, add more water. That will help the dryness. item not reviewed by moderator and published
This recipe is certainly not difficult but the number of ginger snaps is excessive. I used about 2/3 of the amount called for but the gravy still tasted like store-bought ginger snaps rather than sauerbraten gravy. I saved the dish (in my estimation by adding some red wine, some more cider vinegar and about 1/4-1/2 tsp citric acid. Then it began to taste like my mother-in-law's Central European sauerbraten. Next time I'll use 1/2 the number of ginger snaps called for(or possibly even fewer and adjust the acid. item not reviewed by moderator and published
great recipe....hey those who are getting dry meat....did you by chance NOT use the three odd cups of marinade to cook it in and NOT cover the dish??....this is a braised dish....braising is a method where meats (usually tough and fatty ones) are cooked for a very long time at low temperatures in moisture(water, wine or broth)...your meat is not overdone if it is over 170 degrees ...the point in this type of cooking is to break down the sinue of the muscle in the meat...thereby making it fall keep it somewhat submerged in liquid during this process to keep it moist while it does this....also whenever I braise i occasionally flip the meat around in the liquid to keep it evenly moist .....just a small tip....for those who are finding their meat dry and overcooked.................... item not reviewed by moderator and published
yes, this is a good old tradional sauerbraten recipe. adding the raisins would make it a "Rhineland" style sauerbraten. that's my home region ;o) item not reviewed by moderator and published
4 hours in the oven! Good thing I checked the beef with my trusty meat thermometer after three. It was already at 170 degrees! Saved, but barely. And the gravy would have been a watery disaster if I followed Alton's directions. I made a roux melting four tablespoons of butter over medium heat, slowly added flour to make a paste and gradually added the brine to make a nice, thick gravy. I'll give this two stars because the brined meat tasted was delicious. But a save was needed. item not reviewed by moderator and published
Awful. Registered with food network just to rate. I hate my beef overcooked, so I only put it in for 3 hours. Lo and behold, it turned out so dry it was impossible to eat. The sauce doesn't even do sauerbraten justice. I'm a German citizen so I know what its supposed to taste like. item not reviewed by moderator and published
This is a decent recipe but there are a few things that I may suggest. Browning the meat after marinade and before cooking seemed to help the dryness that some have complained about here. My browning after the marinade, it seems to lock in the marinade making for a more flavorful and moist meat. I also like to do my cooking of this Recipe in a slow cooker and I get great results. item not reviewed by moderator and published
I found this really easy to do! My best friend is German &amp; she said it was as good as, if not better than what her mother used to make! It was a huge hit with my guests &amp; husband!! Going to make it for Christmas Eve dinner!! Can't wait! Happy Holidays to all &amp; thanks Food Network!!! item not reviewed by moderator and published
Last time I made this I didn't have all of the ingredients. This time I found the juniper berries and mustard seed. It was to die for! item not reviewed by moderator and published
the recipe seemed very traditional and the flavor was good (reviewed by my dinner guest, my german mother tonight also!) but DRY! i took it out after 3 hours - it was a 4 lb roast - and it was way overdone. plus way too many gingersnaps - i would half that, and add red wine to thin the gravy (btw, there should be red wine IN the marinade for it to be really authentic) item not reviewed by moderator and published
Very very good. My butcher was out of bottom round so I used a chuck roast, and it was fantastic. I served it to friends who are fans of German food and they loved it too. AB is genius. item not reviewed by moderator and published
I made this recipe following the instructions precisely. I even ordered my meat from a reputable butcher rather than the grocery store.. The meat was dry and flavorless. The sauce was ok (and the only thing that made dinner edible). I can't imagine what went wrong. Alton's recipes are usually so good that I spent all that time on this one and ended up so disappointed. item not reviewed by moderator and published
I made this recipe as written by Alton Brown and it was loved by all who ate it. I highly recommend this recipe to any and all who like sauerbraten and/or other German foods!! item not reviewed by moderator and published
Was taken to a German restaurant in Pittsburgh, PA and had their Sauerbraten. It was ok, but...well, didn't ring the bell. Of course, I'm a Good Eats fan for the last few parts of a decade (don't ask, really, just don't) and thought of this recipe to try for a boyfriend who's in love with Sauerbraten. Well, I made it Alton's way. Took three days. TOTALLY worth the effort as I had a new dish waiting for him when he visited here in Jersey. I have to say, it's VERY nice to have something special for someone you care about and this was a hit. A SERIOUS hit. Even though I made a few mistakes (not enough gingersnaps as my supply got eaten a bit :), the meat came out as advertised and I got a rave review on it. Just do it. Make the dish and enjoy the results. Can't hurt, tastes great. item not reviewed by moderator and published
Just simply amazing. Every tasty bit of it was mouthwatering and so easy to make. I found all the ingredients in our local supermarket and I let it marinate for four days since I couldn't make it on the third. I did add more liquid (half cup of each vinegar) and when making the gravy added half the gingersnaps at first then added the rest just to make sure the flavor was okay. Every bit of it was scarfed down - I made red cabbage, potato dumplings and to mop of the gravy even more served with fresh baked pumpernickel bread. I live in a german town and have plenty of german restaurants and this recipe NAILED IT! item not reviewed by moderator and published
I halved the red wine vinegar and added 1 cup of red wine to the marinade. I also halved the sugar and the ginger snaps. Delicious. Served it with spaetzle and braised red cabbage with apples (Tyler Florence). item not reviewed by moderator and published
I am German and I had many Sauerbraten's growing up but this the greatest and easiest recipe ever. item not reviewed by moderator and published
I made this yesterday but I changed the recipe just a tiny bit. Instead of browning the roast prior to marinating/pickling I did it just before putting it in the oven. I didn't have room to store a dutch oven in the fridge for 3 days but did not want to lose the fond from the searing process. I dried the beef with paper towels and made sure there were no onions or such adhering to it. It turned out great. One other note: I weighed out 5 oz of ginger snaps and ran them through the food processor. However, 5 oz was too much. The sauce really thickened too much. I had to add some stock to thin it back down. So be careful with the ginger snaps and add them slowly to get the best consistency. item not reviewed by moderator and published
The depth of flavor on this sauerbraten is quite lovely. It was a little on the sweet side for my tastes, so next time, and there will be a next time, I'll try it with half the recommended amount of sugar. item not reviewed by moderator and published
My buddy and his wife (she is from Germany) came for dinner last night. They loved this sauerbraten as did my wife. The German said that it reminded her of home, and that she wanted to see my passport as she believed that I must be German. I used brisket in place of the roast listed due to my meat shop not having what I needed. But, I think it came out even better as it was very tender and tasty! Marinated it for 5 days. Easy to follow directions. I paired it with spaetzle, krout, and cold cooked asparagus dressed with a vingerette, and merlot. I will make it again. item not reviewed by moderator and published
... marinated a full day longer than recipe called for and chose to omit the gingersnaps as thickening agent. I used a touch of roux instead, I thought this was an outstanding dish. I have always admired your research and taste AB, this only reinforced that. This will become a family dish for sure. item not reviewed by moderator and published
great reciep i make it every christmas the only exception I make is I marinate it in a dark dry wine instead of vinager. With gingersnaps to thicken the gravy. DELISH! item not reviewed by moderator and published
Better Sauerbraten than I've had in a German restaurant! The meat itself doesn't have an overly strong flavor, but the sauce has a bold sweet &amp; sour taste. I've made it twice now to rave reviews and am making it again to serve at a holiday meal with family next weekend. Just as a note, I found a resealable gallon bag took up less space in my fridge for marinating (and the liquid completely covered so I didn't have to turn), though it may be too small if you have a larger roast. item not reviewed by moderator and published
We have a family tradition of making a German Christmas dinner and this is the best sauerbraten recipe we have ever used. Rock on AB! item not reviewed by moderator and published
I love this. Thank you for having a cooking show that gives some tips that makes a god dish just a little better! Yum. item not reviewed by moderator and published
Easy to make and smells great-vinegar and all. Family scarfed it down, so it must be pretty darn good. I had hoped that the three days of marinating would break down the meat and make it more tender. It was still Sauerbraten tough, which is the norm. I can't say that it's unique tasting either, just very good Sauerbraten like others I've had. It's a good recipe and but it really is a good based on the familial reaction, I'll make it again. item not reviewed by moderator and published
Just enough sweet and sour, family loved it, even the meticulous eaters. item not reviewed by moderator and published
I am at the marinating stage, so have not had it. I am posting to let you all know that the juniper berries can be purchase at a Vitamin Cottage Natural Grocers, if anyone has them in their area. I live in Boulder, CO. item not reviewed by moderator and published
You can sub 1 teaspoon of gin for every two berries. Making today will report back in a few days item not reviewed by moderator and published
This was a really easy recipe to make. While it's cooking the smell of vinegar is pretty strong - so best to cook when you can leave a window open and/or burn a candle. I couldn't find Juniper berries, so I used Allspice Berries instead and they worked fine. Be sure to weigh the ginger snaps - I made home made ginger snaps and for 5 ounces, I only needed about 6 cookies (not 18 like the recipe suggested). The gravy works wonderfully. And although it smells so much like vinegar when cooking, it doesn't TASTE overwhelmingly of vinegar. item not reviewed by moderator and published
I just finished cleaning the kitchen after having this sauerbraten for dinner. It takes some time management to plan the marinating and then cooking, but it's worth it! I have a vacuum sealer system, and I marinated the meat in a sealed bag for three days. The meat was moist and tender. The sauce was sweet and spicy. I served it with a simple cucumber salad, mashed potatoes, and warm apple sauce. Excellent! Make this dish! item not reviewed by moderator and published
We really enjoyed this. It is the best sauerbraten recipe I have made. The only thing I did differently was to finely chop some carrots and onion and celery and saute these in butter and then add to the gravy last. It gives a nice bit of color and texture to the gravy. item not reviewed by moderator and published
My mother made sauerbraten when I was a child. Always loved it. This recipe blew her away. My husband and my father barely said a word during dinner, they were too busy eating. I thought the gravy was a bit thick so I added some nice white wine. Served spatzle and braised cabbage on the side. My husband thought we were in Bavaria! Easy to prepare....and so good on a cold Fall evening! I'm wondering if you could use a chuck roast. item not reviewed by moderator and published
This sauerbraten is bettr than any German Restaurant that we have ever tried. I will make it all the time. I put it in my slow cooker as I am not great with oven cooking. I was wonderful. item not reviewed by moderator and published
This recipe is easy to make and has a wonderful twang to it. I made it without the raisins (didn't have any raisins on hand) but will probably try it with the raisins sometime soon as I think the flavor and the texture would be a welcome addition to this delightful dish. The only part that is hard about making this is clearing enough space in the fridge for the pan for 3 days. This is definitely becoming a regular meal at my house. item not reviewed by moderator and published
Thats a great place to find any unusual ingredients such as Juniper Berries. Recipe was delicious, what an excellent dish, definitely need to know what plans you have a week ahead of time. Amazon is worth looking into, I found Juniper Berries and also my Kafir lime leaves to make Tom Young Goon soup. item not reviewed by moderator and published
Wow! I have never had this before but oh my gosh this recipe is so good. I will definately make this again. No need to look for anymore recipes for this. It is that good! Thanks!! item not reviewed by moderator and published
The easiest and best recipe. I never cooked sauerbraten before and tried it for a dinner party of six. All raved about it. I substituted a shot of Gin for the 12 juniper berries(hard to find). My sides were potato pancakes (from scratch) and red cabbage. I crushed to gingersnaps VERY finely and did not have to strain the sauce. I added a little HOT water to the sauce if it seemed to get to thick (probably from too many gingersnaps. I did not add the raisins. item not reviewed by moderator and published
I have been eating sauerbraten all my life, as my Dad is of German heritage. This recipe was easy, and the taste was just out of this world. We use venison roast, and as that is always hard to tenderize, this is the perfect solution for that type of meat. Hats off! Great recipe.. item not reviewed by moderator and published
Tried this recipe for Christmas Eve. Approved by my German mother. Highly recommended, especially if you can use a local German butcher. item not reviewed by moderator and published
This recipe is EXCELLENT! Well worth the investment in marinating time, it was a hit at our Oktoberfest party this year! I started marinating the meat on Tuesday and cooked it on Saturday (a bit longer marinating time than the recipe calls for). I was not able to track down juniper berries before the party, so they were omitted. I'll have to try it again with the berries, but even without was excellent! Thanks to Alton Brown! item not reviewed by moderator and published
I made this for my husband who spent time in Germany while he was in the Army. He LOVED it! I did substitute 6tsp of gin for the juniper berries though... they were hard to find. item not reviewed by moderator and published
After much research, I decided to try this recipe from Alton...(I had seen his segment on TV also). I am german decent and wanted an authentic version. The juniper berries were a challenge in locating, but I found them in a local health foods store. I prepared the recipe exactly as stated, and it was easy and absolutly marvelous. I had invited Mom and Dad, who by the way are very sceptical, and they loved the food too. I made boiled red potatoes and Mom made an old family recipe for red cabbage. Wow, what a meal. I hope anyone who tries this will be as pleased with this as my very finicky eater family was. item not reviewed by moderator and published
this was a very easy recipe to make no problems there. However the taste was not what I expected at all. The meat was very dry and the sauce was very bitter and acrid tasting. Also left a very bad aftertaste in my mouth item not reviewed by moderator and published
Like most of AB's recipes, this one is easy to follow and the results are excellent! Make sure you don't skimp on the ginger snaps. Buy good quality cookies. item not reviewed by moderator and published
Made it the first time a month ago and it was wonderful. Also had only 21% calories from fat so it works with a diet too. Am cooking it for friends this weekend. item not reviewed by moderator and published
I suggest cutting the cooking time by 1/2 hour and adding a dollop of sour cream to the gravy. Goes great with mashed potatoes. Real comfort food. item not reviewed by moderator and published
Alton Brown rules, but this recipe isn't up to his usual excellent standards. I found the sauerbraten sauce compromised by being overly sweet, so you might consider using fewer gingersnaps (if you do, be sure to compensate with some other thickening agent). On a tangential note, I'm growing weary of the kosher salt addiction at foodntetwork. Other than fleur de sel (which is salt plus "marsh" particles), salt is salt is salt. When salt is desolved into a liguid the grain of the salt is completely incosequential to the resulting solution. Using Kosher salt in a sauce (as this recipe does) is like spreading kosher salt when it snows. It's an unnecessary waste of expense! Free yourself from this excess--use the right tool for the job! item not reviewed by moderator and published
I tried this last week with fabulous results. Alton has the best show on the network. Smart, FUNNY and a great cook. I also made the potato dumplings from Sara Moultons recipe and the red cabbage from Racheal. Wundebar!!!! Better than my Mom's. George in Tampa Bay FL item not reviewed by moderator and published
Great flavors, well worth the wait. The vinegars pack a wallop, both in the dish and in the house. Open the windows and enjoy this dish with a thick, dark German beer (room temperature, of course). Make the kids do the dishes since, after all, it takes 4 days to prepare! item not reviewed by moderator and published
I usually don't bother to rate recipies, but this one deserves it. The last time I had sauerbraten was in Munich, and this was even better. It's fairly easy (even though I made my own ginger snaps for the sauce), but it does take patience (3 days to marinate.) When I saw bottom round on sale I had to try this recipe. My daughter's boyfriend went absolutely wild over it. The only change I made was to use Splenda in place of the sugar, but I'm sure I wouldn't know the difference. Terrific! item not reviewed by moderator and published
Following this recipe couldn't be simpler. I also enjoyed the flexibility of making this ahead of time and having it in the refrigerator marinating. It turned out that I marinated this for 5 days, then cooked it up on a Sunday and had so much left over it made great sandwiches for weekday lunches! My husband wanted to know when I would be making it again! item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
My husband shot a bear last year and I needed to make the roasts so we would eat the meat. Found receipt and replaced the beef roast with bear. What a hit, took it to a family pot luck and they never knew it was bear meat. Was asked to make again for same pot luck dinner and my granddaughters could not stop eatting it, so next time I make it will be with beef. It should be better yet. JOANN V item not reviewed by moderator and published
Sorry the roast came out dry!  The meat choice is"spot on" and I would personally encourage you to try it again.  I have three suggestions:  1) lower temp, longer cook time,   2) longer marinating time, and  3) brown AFTER marinating.  Most Bavarians marinate their roasts 5+ days.  I find too that beef turns out best "low-and-slow"... lastly, I have never browned my roasts BEFORE marinating...   I'm not suggesting to try all three of these suggestions, but maybe one is all you need!<div>Viel Gluck und Guten Appetite!</div> item not reviewed by moderator and published
<p>Hello Scott - <br /><br />I will try to answer your questions the best I can:</p><p>1)  You can use chuck roast - but authentic Sauerbraten uses tougher cuts of meat generally for slicing.  Chuck is more of a fall apart roast.  It's entirely up to you.<br /><br />2)  I personally wouldn't try marinading the hamburger in the vinegar sauce.  I think you would have a mess on your hands.  What you could do though is make a tasty hamburger and pour the finished gravy over it - I have done that before and it turned out nice.<br /><br />3)  You generally want to have the liquid up to about 1/3 the side of the roast.  The liquid is supposed to evaporate.  My grandmother always told me the secret of a good Sauerbraten is in the film that develops on the side of the pot.  Stir that in the liquid everytime you turn over the roast while it's cooking.<br /><br /></p><p><br /></p><p>Skip finding all the mustard seeds, cloves, etc.  Just use half a bottle of McKormick (sp?) pickling spice for your marinade.  Adding Juniper berries is also a good addition if you want that woodsy flavor (but not necessary).</p> 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