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Sauerbraten Recipe

Sauerbraten

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Recipe courtesy Richard Zucktriegel at Cafe Mozart for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on February 19, 2012

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    I have made many sauerbraten recipes over the years, and this is by far the easiest. The marinade is simple, and smells so good when it's time to turn. I could not find Juniper berries in the grocery store so I left them out. I have had some gravy before that was too sour, this was just the right amount. I had a big piece of meat (5 lbs so I invited the the 2 boyfriends for a total of 7 people. I had maybe 1 serving left of the meat. I made regular brown gravy in case somebody didn't like the sourish gravy, but I needn't have worried. I put some potatoes in with the meat in the last hour in case some didn't like my grandmother's spaetzle. Needn't have worried about that either! (Although the potatoes were good also. I made roasted brocolli and cauliflower to lighten it up some and served with Italian bread. Excellent! This is a keeper.

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  • on November 18, 2011

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    I have now made this recipe 3 times and it turns out fantastic! BOth of my teenagers (who are picky eathers love it! I found Juniper berries at my local German market. We like to serve it with potato dumplings.

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  • on July 24, 2011

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    This recipe was definitely worth the time of marinating for 3 days. I couldn't find juniper berries so I added a few tblspns of vermouth and a couple allspice berries. The final sauce had a nice tangy flavor that wasn't overpowering or too acidic. I cooked the beef for only 2.25 hrs (3.5lb roast and it was perfectly moist and tender. I added an extra tblspn of ginger snaps since I like the taste of them, and even then, they didn't shine through too much. Extra carrots and celery was added as per other suggestions and I would recommend that also. If you love german cuisine, you'll love this recipe!

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  • on March 11, 2011

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    Wow! This recipe was awesome. My husband spent 5 years in Germany when his dad was stationed on a now closed AFB and grew up enjoying wonderful Germany meals. He was so excited when I decided to give this a try. He was so pleased as was our daughter. The house smelled so good when it was cooking.

    The only thing I changed right away was the number of carrots. I actually cooked 4 as 2 carrots total was certainly not enough. Next time I am going to cook 6 carrots (2 per person.

    I also did not add the Juniper Berries as I could not find them.

    I served this with mashed potatoes and blueberry muffins but I think it would also taste great over egg noodles.

    Can't wait to make this again!

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  • on November 15, 2009

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    My family said this was a keeper! Even my 11 year old who won't eat beef loved it. You must add more carrots though. I would say at least 1 -2 whole carrots per person. This might become a holiday favorite since we a part German! This makes the house smell great!

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  • on October 29, 2009

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    What a wonderful change to normal pot roast! This dish has such wonderful flavors, my kids (5,4,3,1 LOVED it, as well as my husband! Next time I'll put a bunch more carrots in, because they cooked up so nice and soft and flavorful. I also substituted whole cardamom for the juniper berries (I couldn't find them at any store!.

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  • on October 22, 2009

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    Perfect October dinner. Although it looks like a lot of steps it really is pretty simple. The sauce is amazing. I used a whole pound of carrots and served it over whole wheat egg noodles.

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  • on October 20, 2009

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    In the Fall I always crave German foods. ALWAYS looking for a good/another sauerbraten recipe. Just went to Vienna this summer so am esp. craving it this yr. THANK YOU!
    Maggie
    ST Louis

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  • on October 13, 2009

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    This was really good. A great alternative to pot roast.

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  • on October 01, 2009

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    A good recipe and worth the two days of marinating. If you can't find juniper berries, like I couldn't, substitute gin. I put in about 3+ teaspoons.

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