Sauerbraten

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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.

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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!!

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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.

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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!

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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.

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Best Sauerbraten ever! Everyone loved it.

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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!!!!

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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!!!

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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.

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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!