Sauerbraten

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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.

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I am German and I had many Sauerbraten's growing up but this the greatest and easiest recipe ever.

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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.

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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.

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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.

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... 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.

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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!

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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 & 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.

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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!

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I love this. Thank you for having a cooking show that gives some tips that makes a god dish just a little better! Yum.