Sauerbraten

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe last Sunday, and...omg...so 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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.