Sauerbraten

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Good Wine Gone Bad

Rated: 5 stars out of 5Rate itRead users' reviews (68)

RECIPE
COMMENTS & REVIEWS(68)

Cook Time:
4 hr 20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: 72 hr 0 min
Cook: 4 hr 20 min
Total:: 76 hr 50 min

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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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Comments & Reviews

recipe Sauerbraten
Jennifer Lindenhurst, NY 02-06-2010
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Amazing and easy to make!
Rated: 5 stars out of 5

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!Read more
recipe Sauerbraten
Eileen lloyd Harbor, NY 02-04-2010
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Yum!
Rated: 5 stars out of 5

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).Read more
recipe Sauerbraten
Andrea West Hollywood, CA 01-29-2010
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Excellent
Rated: 5 stars out of 5

I am German and I had many Sauerbraten's growing up but this the greatest and easiest recipe ever.
recipe Sauerbraten
Richard New Port Richey , FL 01-27-2010
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Pretty foolproof
Rated: 5 stars out of 5

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.Read more
recipe Sauerbraten
Paula West Chester, PA 01-26-2010
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Excellent with a little less sugar
Rated: 5 stars out of 5

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. Read more
recipe Sauerbraten
Michael Santa Rosa, CA 01-25-2010
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GOOD EATS!
Rated: 5 stars out of 5

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. Read more