Ingredients
- 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
Directions
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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By mommaatb
on February 08, 2013
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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.
By EllenEsq
on January 02, 2013
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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.
By castlouis_12292892
Rhode Island
on December 22, 2012
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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...
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