Sauerbraten

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Easy to make and smells great-vinegar and all. Family scarfed it down, so it must be pretty darn good. I had hoped that the three days of marinating would break down the meat and make it more tender. It was still Sauerbraten tough, which is the norm. I can't say that it's unique tasting either, just very good Sauerbraten like others I've had. It's a good recipe and but it really is a good based on the familial reaction, I'll make it again.

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Just enough sweet and sour, family loved it, even the meticulous eaters.

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I am at the marinating stage, so have not had it. I am posting to let you all know that the juniper berries can be purchase at a Vitamin Cottage Natural Grocers, if anyone has them in their area. I live in Boulder, CO.

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You can sub 1 teaspoon of gin for every two berries.
http://www.foodsubs.com/SpiceEur.html

Making today will report back in a few days

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This was a really easy recipe to make. While it's cooking the smell of vinegar is pretty strong - so best to cook when you can leave a window open and/or burn a candle. I couldn't find Juniper berries, so I used Allspice Berries instead and they worked fine. Be sure to weigh the ginger snaps - I made home made ginger snaps and for 5 ounces, I only needed about 6 cookies (not 18 like the recipe suggested. The gravy works wonderfully. And although it smells so much like vinegar when cooking, it doesn't TASTE overwhelmingly of vinegar.

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I just finished cleaning the kitchen after having this sauerbraten for dinner. It takes some time management to plan the marinating and then cooking, but it's worth it! I have a vacuum sealer system, and I marinated the meat in a sealed bag for three days. The meat was moist and tender. The sauce was sweet and spicy. I served it with a simple cucumber salad, mashed potatoes, and warm apple sauce. Excellent! Make this dish!

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We really enjoyed this. It is the best sauerbraten recipe I have made. The only thing I did differently was to finely chop some carrots and onion and celery and saute these in butter and then add to the gravy last. It gives a nice bit of color and texture to the gravy.

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My mother made sauerbraten when I was a child. Always loved it. This recipe blew her away. My husband and my father barely said a word during dinner, they were too busy eating. I thought the gravy was a bit thick so I added some nice white wine. Served spatzle and braised cabbage on the side. My husband thought we were in Bavaria! Easy to prepare....and so good on a cold Fall evening! I'm wondering if you could use a chuck roast.

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This sauerbraten is bettr than any German Restaurant that we have ever tried. I will make it all the time. I put it in my slow cooker as I am not great with oven cooking. I was wonderful.

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This recipe is easy to make and has a wonderful twang to it. I made it without the raisins (didn't have any raisins on hand but will probably try it with the raisins sometime soon as I think the flavor and the texture would be a welcome addition to this delightful dish.

The only part that is hard about making this is clearing enough space in the fridge for the pan for 3 days. This is definitely becoming a regular meal at my house.