Sauerbraten

Sauerbraten is a traditional German pot roast, often considered one of the country’s national dishes. It is made from beef that is marinated in a mixture of vinegar, water, spices, and herbs for several days, which tenderizes the meat and imparts a tangy flavor. After marination, the beef is slow-cooked until tender, then served with sauerkraut, red cabbage, or potatoes.

The surprise ingredient in this has to be gingersnaps! This is wonderful served with potato pancakes or potato dumplings and red cabbage.

What should I serve with Sauerbraten?

1. Red Cabbage (Rotkohl or Blaukraut): Sweet and sour braised red cabbage pairs beautifully with Sauerbraten.
2. Potato Dumplings (Kartoffelknödel) or Mashed Potatoes: Creamy potatoes help mellow the tanginess and soak up the gravy.
3. Spaetzle: Soft egg noodles are a traditional side that work well with Sauerbraten’s gravy.
4. Roasted or Steamed Vegetables: Carrots, green beans, or Brussels sprouts add freshness.
5. German Bread or Pretzels: For a bread option, hearty rye or pretzels complement the flavors.
6. Pickled Vegetables: Adds a tangy contrast to the rich meat.
7. Lingonberry or Cranberry Sauce: A touch of berry preserves adds a sweet note that balances the acidity.

Sauerbraten

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Sauerbraten is a traditional German pot roast, often considered one of the country’s national dishes. It is made from beef that is marinated in a mixture of vinegar, water, spices, and herbs for several days, which tenderizes the meat and imparts a tangy flavor.

• Prep Time: 5 days
• Cook Time: 3 1/2 hours
• Total Time: 0 hours
• Yield: 8 to 10 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: German

Ingredients

Units USM Scale 1x2x3x

1 (4 pound) boneless rump roast 4 cups water 2 cups red wine vinegar 2 tablespoons granulated sugar 1 medium size onion, finely chopped 3/4 cup celery, finely chopped 1/4 teaspoon salt Pinch of pepper 1 teaspoon mixed pickling spices 24 crushed gingersnaps (1 1/2 cups crumbs)

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Instructions

1. Trim meat of all but a thin layer of fat. Place in a large glass bowl.
2. Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix.
3. Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.
4. Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
5. Heat shortening in Dutch oven. Brown meat on all sides (about 15 minutes).
6. Remove fat from pan.
7. Pour marinade over meat.
8. Roast uncovered at 350 degrees F for 30 minutes.
9. Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.
10. Remove meat to platter.
11. Strain marinade; remove fat and return marinade to pan.
12. Stir in gingersnap crumbs. Heat until thickened; strain again.
13. Slice meat and serve with gravy.

Notes

Photo credit: Hans from Pixabay