braten_marinade

Sauerbraten

(German marinated beef pot roast)

Image by Wikimedia: Benreis

Sauerbraten is one of those iconic German dishes, with origins stretching back into the mists of time. A hearty cut of beef rests in a marinade of vinegar, wine, spices and seasonings for up to 5 days, setting the stage for a fork-tender roast with incomparable flavor.

Each region of Germany has its own version of sauerbraten. This recipe is closest to a popular variation from the Rhineland in the western part of the country. Start marinating on Wednesday or Thursday for a Sunday dinner.

4 to 6 servings

Ingredients

• Water -- 2 cups
• Red wine vinegar -- 1 cup
• Red wine -- 1 cup
• Peppercorns -- 1 tablespoon
• Juniper berries -- 8
• Whole cloves -- 4
• Bay leaves -- 2

• Beef rump or round -- 3 to 4 pounds
• Salt and pepper -- to season
• Oil -- 3 tablespoons
• Onion, thinly sliced -- 1
• Carrot, cut into thin rounds -- 2
• Celery, thinly chopped -- 1 stalk
• Sugar -- 2 tablespoons or to taste
• Raisins, soaked in warm water and drained (optional) -- 1/4 cup

1. Place all of the marinade ingredients into a large pot and bring to a boil. Boil for 5 minutes then remove from heat and cool to room temperature.
2. Place the beef in a large, non-reactive container large enough to contain it and the marinade. Pour the marinade over the beef. There should be enough liquid to cover the roast by about two-thirds. If not, add an equal mixture of wine and vinegar until it does.
3. Set the roast and its marinade in the refrigerator and marinade for at least two and up to five days. Turn the beef once or twice daily.
4. Remove the roast from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large pot over medium-high flame. Brown the roast well on all sides. Remove the roast and set aside.
5. Add the onion, carrot and celery to the pot and saute until the onion is cooked through and translucent, about 3 to 4 minutes. Return the roast to the pot and pour in the marinade. Bring to a boil, then reduce heat to medium-low. Cover the pot tightly and simmer for 3 to 4 hours, or until the roast is fork tender.
6. Remove the roast and set it aside to rest while you make the sauce. Strain the sauce through a fine-meshed sieve. Discard the soldis and return the liquid to the pot. Bring to a simmer over medium-low heat. Stir in the raisins, season to taste with sugar, salt and pepper and simmer for 5 minutes.
7. Slice the roast thinly and serve with its sauce and a side of blaukraut or apple compote and potato dumplings or spaetzle.

Sauerbraten Variations

• Meats: Most sauerbraten is made with beef these days, but the recipe works equally well with lamb, pork or venison. Originally, sauerbraten was often made with horse meat.
• Marinade Variations: Add chopped onion, celery and carrots to the marinade if you like. Substitute cider or white wine vinegar for the red wine vinegar. Additional spices you can add include nutmeg, ginger, thyme and coriander.
• Sauce Variations: Many recipes call for thickening and enriching the sauce. The most famous thickener is crumbled gingersnaps or lebkuchen. Stir in about 1/4 to 1/3 cup just before you add the raisins. Other thickeners include roux, cornstarch slurry or a healthy dollop of sour cream.

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Marinade for Beef (Sauerbraten)

Recipe by TishT

Marinade for Beef (Sauerbraten)

YIELD:

Ingredients Nutrition

• 2 cups cider vinegar
• 2 cups water
• 1 onion, sliced
• 1 ⁄₄ cup sugar
• 2 teaspoons salt
• 12 whole peppercorns or 1 ⁄₂ teaspoon cracked pepper
• 3 whole cloves
• 2 bay leaves
• 1 lemon, quartered

Directions

1. Place all ingredients into a stainless steel sauce pan and bring to scalding (don't boil).
2. Remove from the heat.
3. Place your uncooked meat into a coverable non aluminum container and pour the hot marinade over it, then let it cool before refrigerating.
4. Marinate for 4 days before you cook the meat.

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Nutrition Info

Serving Size: 1 (1183 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 72.4 Calories from Fat 0 1% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 938.2 mg 39% Total Carbohydrate 15.4 g 5% Dietary Fiber 1.3 g 5% Sugars 11.3 g 45% Protein 0.5 g 0%

Sauerbraten

Recipe by Dee514

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Sauerbraten

SERVES:

UNITS:

Ingredients Nutrition

• 1 (4 lb) beef roast (rump or your favorite cut)
• 2 cups cider vinegar
• 2 cups water
• 12 peppercorns
• 4 bay leaves
• 4 whole cloves
• 1 1 ⁄₂ teaspoons salt
• 1 ⁄₄ teaspoon pepper
• 12 carrots, cut in strips
• 6 onions, sliced
• 12 gingersnaps (about 3/4 cup, crushed)
• 1 tablespoon sugar

Directions

1. Place meat in a bowl, set aside.
2. Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
3. Remove from heat; cool slightly.
4. Pour mixture over meat, and let cool.
5. Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
6. Remove meat from marinade and drain thoroughly.
7. Strain and reserve marinade.
8. Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
9. Add 1 cup of the reserved marinade, the carrots and onions.
10. Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
11. If necessary, add more marinade while simmering.
12. Remove meat to a warm platter and keep warm.
13. Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
14. Simmer the gravy for 10 minutes.
15. Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

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Nutrition Info

Serving Size: 1 (533 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 412.4 Calories from Fat 95 23% Total Fat 10.6 g 16% Saturated Fat 4.1 g 20% Cholesterol 149.7 mg 49% Sodium 731.5 mg 30% Total Carbohydrate 26.8 g 8% Dietary Fiber 4.3 g 17% Sugars 11.7 g 46% Protein 51.5 g 102%

Braten marinade

3 onions, peeled and sliced

2 stalks celery, sliced

2 carrots, sliced

10 whole black peppers

10 whole cloves

3 tbsp. oil or shortening

When ready to cook, remove meat (saving marinade) and dry well. Rub surface lightly with flour. Heat oil or shortening in Dutch oven and slowly brown meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly an simmer on surface heat or in a 350 degree oven for 3 to 4 hours until meat is fork tender. If needed, add more marinade during cooking to keep at least 1/2 inch liquid in the Dutch oven. Remove meat and keep warm until ready to slice. Strain drippings into a large measuring cup; add several ice cubes; let stand a few minutes for fat to separate. Remove fat, then make gravy. Makes 8 servings.

5 tbsp. ginger snap crumbs

Note: Plan ahead because it takes days to properly marinate.

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Schweinebraten (Marinated Pork Steak)

ingredients

4 ounces paprika

1 ounce black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1/4 cup parsley leaves

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme

4 pork tenderloin steaks, sliced 1/2-inch thick

directions

Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days.

nutrition

I gave this 4 stars because it was a little dry but that may be because I used 1/4 inch pork chops in place of the 1/2 inch steaks. The flavor was wonderful can't wait to get that steaks and make it to specs.

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Recipe: German Slow Cooker Pot Roast (Sauerbraten)

When it comes to fall comfort food, it doesn't get much better than sauerbraten, the traditional German pot roast. An ideal candidate for the slow cooker, this hearty, sturdy cut of beef is transformed into an ultra-tender meal, flavored with the aromas of warm red wine and bright vinegar.

Made for the Slow Cooker

Because tougher cuts of beef, like chuck and bottom round, are favored for this German favorite, sauerbraten is an ideal candidate for the slow cooker. The low, slow cooking and long cook time result in a meal with pieces of meat so tender they practically fall off the roast. It all starts with a lengthy marinade.

A Long Marinade for More Flavor

Part of what sets sauerbraten apart from other pot roast recipes is its two-day marinade. This soak in red wine, tart vinegar, and spices tenderizes the thick cut of beef and infuses it with sharp, tangy flavor. Don't cut this time short — while it seems like a long time, it's mostly hands-off and the result is worth the wait.

After braising, the resulting cooking liquid is whisked into a roux and simmered into a quick gravy. This becomes the finishing touch and perfect complement to the tender beef. Serve this hearty dish with German favorites like spaetzle, braised or roasted red cabbage, or boiled potatoes.

German Pot Roast in the Slow Cooker (Sauerbraten)

For the marinade and beef:

1 cup dry red wine

1 cup red wine vinegar

2 medium carrots, peeled and chopped

2 medium celery stalks, chopped

1 medium onion, halved and sliced

2 cloves garlic, smashed

1 tablespoon whole black peppercorns

1 tablespoon juniper berries

1 tablespoon mustard seeds

1 (3- to-4 pound) beef chuck roast or bottom round roast

For cooking and finishing the roast:

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Marinate the beef: Stir all the ingredients except the beef together in a large saucepan. Bring to a boil over medium-high heat, then remove from the heat and cool completely.

Place the beef in the bowl of a 6-quart or larger slow cooker and pour in the cooled marinade. (The meat will not be completely submerged.) Cover and place the bowl in the refrigerator to marinate for 2 days, flipping the meat once or twice per day.

Slow-cook the beef: Remove the beef from refrigerator about 30 minutes before cooking. Transfer the meat to a large plate and pat completely dry with paper towels. Do not discard the marinade. Generously season the meat all over with the salt and pepper.

Heat the oil over high heat in a large cast iron or heavy-bottomed skillet until shimmering. Add the beef and sear each side until deeply browned, 4 to 5 minutes per side.

Return the beef to the marinade in the slow cooker. Cover with the lid. Cook until the beef is tender and cooked through, 8 to 9 hours on LOW, or 5 to 6 hours on HIGH. Transfer the beef to a cutting board and rest for about 5 minutes.

Meanwhile, strain the cooking liquid through a strainer or colander set over a bowl. Measure out 2 cups of the liquid and set aside (discard the remaining cooking liquid and solids).

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes. Gradually whisk in the 2 cups reserved cooking liquid. Cook, whisking frequently, until thickened, 3 to 4 minutes. Slice the meat and serve hot.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Calories 120
• Fat 6.7 g (10.2%)
• Saturated 2.8 g (14.1%)
• Trans 0.2 g
• Carbs 8.3 g (2.8%)
• Fiber 1.7 g (6.8%)
• Sugars 2.2 g
• Protein 1.3 g (2.6%)
• Cholesterol 10.2 mg (3.4%)
• Sodium 485.1 mg (20.2%)

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Easy Barbecue Recipe for German Schwenkbraten - Schnitzel Marinated and Grilled

• 40 mins
• Prep: 20 mins,
• Cook: 20 mins
• Yield: 8 pork steaks (serves 8)

Developed in Saarland (southwest Germany, borders France) and adopted all over Germany where regulations allow, the "Schwenker" is a pork steak marinated for at least 24 hours and grilled over a wood fire. The "Schwenker" is also the person who does the "schwenken" (swinging), as the grill swings gently over a wood fire using a metal tripod.

Makes 8 large pork steaks.

This takes 20 minutes to put together and an 8 to 24 hour marinade time, plus 20 minutes to grill.

What You'll Need

• 4.4 lbs. (2 kilograms) pork shoulder
• 1 cup oil
• 4 garlic cloves (minced)
• 1-2 Tbsp. spicy mustard
• 2 tsp. ground paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper (freshly ground)
• 8 Juniper berries (crushed)
• 1-2 tsp. dried oregano

How to Make It

1. If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it, and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks. These steaks will consist of several muscles with connective tissue and fat holding them together. This helps keep them juicy when cooked. They are also fairly inexpensive, but not tough.
2. Mix the oil with the garlic, mustard and the rest of the spices in a large bowl, add the steaks and the onions and turn to coat. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.

Alternative American improvement:

• You may want to put it all in a plastic zip bag after mixing, expel all the air, and close it tight. To stir, flip the bag over. This also travels well to the grill site.
• Remove meat from the refrigerator about 1/2 hour before grilling (to take the chill off). Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8-10 minutes per side.
• Traditionally, these are grilled over beechwood fires. You may also use charcoal or gas.

Note: The amounts of oil and spices (and meat) are relative. Use enough to cover the meat well and season to taste.

Sauerbraten

The spicy-sweet gingersnaps soften the tang of white vinegar. Serve the tender marinated beef and sauce over spaetzle (tiny noodles or dumplings) for an authentic German feast.

Ingredients

• 1 cup water
• 2 tablespoons sugar
• 3/4 cup white vinegar
• 1 1/2 teaspoons salt
• 6 black peppercorns
• 5 whole cloves
• 3 bay leaves
• 1 lemon, sliced
• 1 (3-pound) rump roast, trimmed
• 1 1/2 cups sliced onion (1 large)
• 15 gingersnaps, crumbled
• Chopped fresh parsley (optional)

Nutritional Information

• Calories 202
• Caloriesfromfat 0.0%
• Fat 5.6g
• Satfat 1.7g
• Monofat 2.2g
• Polyfat 0.3g
• Protein 20.7g
• Carbohydrate 16.1g
• Fiber 0.8g
• Cholesterol 45mg
• Iron 2.3mg
• Sodium 512mg
• Calcium 30mg

How to Make It

Place first 8 ingredients in a large heavy-duty zip-top plastic bag; seal bag. Turn bag to blend marinade. Place roast and onion in bag; seal bag, turning to coat. Marinate in refrigerator 24 hours, turning bag occasionally.

Remove roast from marinade, reserving marinade. Place roast in a 5-quart electric slow cooker. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Pour 1 1/2 cups strained marinade over roast. Cover and cook on LOW for 5 hours or until roast is tender.

Remove roast from slow cooker; cover and keep warm. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on LOW for 8 minutes or until sauce thickens; stir with a whisk until smooth. Serve sauce with roast. Garnish with parsley, if desired.

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German Pot Roast (Sauerbraten)

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German Cookbook

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German Cookbook (Random House, 1965)

Ingredients

Instructions

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Classic Sauerbraten

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

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Ingredients

1. • 2 1/4 cups water
   • 1 cup cider vinegar
   • 1 medium onion, coarsely chopped
   • 1 lemon, cut into 8 wedges
   • 2 bay leaves
   • 1 1/2 teaspoons salt
   • 1/2 teaspoon whole black peppercorns
   • 1/2 teaspoon whole cloves
   • 1 4 1/2-pound top round roast
   • 1/4 cup vegetable oil
   • 1/4 cup all purpose flour
   • 1 cup canned beef broth
   • 1/3 cup (packed) dark brown sugar
   • 1/3 cup gingersnap cookie crumbs

Preparation

1. 1. Combine first 8 ingredients in large saucepan and bring to boil. Cool.
   2. Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
   3. Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
   4. Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
   5. Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
   6. Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.

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Nutritional Info

• Calories 601
• Carbohydrates 21 g(7%)
• Fat 30 g(46%)
• Protein 57 g(115%)
• Saturated Fat 9 g(46%)
• Sodium 751 mg(31%)
• Polyunsaturated Fat 2 g
• Fiber 1 g(4%)
• Monounsaturated Fat 14 g
• Cholesterol 176 mg(59%)

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Leave a Review

• 

Oh! An important factor: Make sure you use a red wine vinegar with a high percentage of actual vinegar in it. One time I used Progresso's brand and I thick the percentage was 10%. It may seem trivial, but even at 12% the sweetnees is cut back considerably. 15% for me is the way to go.

Best recipe on this site, hands down. I soak for 5 days but other than that as is fulfills every Oktoberfest need you've had. even if it's in April! I pair this with the nutmeg spaetzle recipe and red wine braised cabbage with bacon recipe, both on this site. Absolutely perfect.

I served Clancy's Shiraz/Cab/Merlot blend with sauerbraten, and it was a great success, even (especially!) to the wine enthusiasts at the table. It also went well with an icnredibly rich chocolate tart, the recipe for which is chef Tyler Florence's.

Very Good with a wonderful aroma, I advise instead of baking to boil in the marinade for 3-4 hours at a gentle boil. Replace the brown sugar with white sugar at 2 tablespoons and use 1/2 cup of crumbled ginger snaps. Other than that I rated it 3 out of 4 forks, very nice recipe. Will make again.

I don't know what we did wrong, but this was tough as leather. The flavor of the sauce was good but the meat.

This recipe is a poor sister to the very simple and much more authentic one in "How to Cook Everything" by Mark Bittman. The gingersnap is an irritating addition in this recipe, sorry. It also goes against the historical roots of this dish. This is a winter dish, where you can use the root vegetables that you've had in your cellar with a piece of meat that's not the best. It should stand simply, borrowing 'topping' flavors from the vegetables like sweet carrot and being tempered by parsnip and celery. Vegetables should be used in the marinade and fresh ones added later in the cooking process. The central note should be a savory aged beef flavor that's warm and homey, with a slight interesting sour note. Brown sugar and gingersnap-- unnecessary frill to distract from the shoddy recipe. Marinate 5 days for more of a deeper flavor.

Cooked this for 120 people for an Oktoberfest. Got very good reviews. The only thing I would suggest is that a meat temperature should be given rather than until tender. I thought the meat for the cut was a bit over done and tough. Sitting in the sauce 2 hrs before serving saved it.

This is NOT classic Sauerbraten. Yet I noticed the fork rating, so I read the reviews. All who rated this highly had turned it into a classic Sauerbraten by changing the water to wine and the cider vinegar to red wine vinegar. These basic changes will make a big difference in the meat and the gravey. My German mother never used the gingersnaps in her receipe, so I don't either, just thicken with some cornstarch mixed with water.

Not a favorite. I have another recipe that cooks the roast with the sauce and it turns out much more flavorful and moist. I reduced the amount of sugar and it was still bordering on too sweet.

I'm not a great cook, but someone gave me 2 2 1/2 lb moose roasts. It was good customer and couln't say no. I searched this site for "Moose Meat" recipes, and came up blank. After keeping them in the freezer for 3 mos, not knowing what to do with them, I decided to sour them. Being German, my Mom used to sour anything gamey or unusual. I tried this recipe and fed it to my husband and son. We almost finished the whole thing. I served it with red cabbage and potato dumplings (a usual at my house growing up). I will certainly make the second one the same way. I did add the wine and marinade for at least 3 days as suggested.

I made this yesterday for a German-themed dinner and it was delish. I marinated the meat for two days, replacing the water in the recipe with a nice red wine ($20 bottle) and used red wine vinegar instead of cider vinegar. It was really good. The only other thing I did differently was that I used vegetable stock instead of beef and added some cornstarch to the gravy to thicken it up a bit. I even added the ginger snaps but can't say that I could taste them or they had any significant affect on the dish. Make this! It's fun and easy.

I marinated this for five days and all I got was sour beef in greasy gravy.

Great tips! Mother in law is from Bavaria so I used other reviewers tips on good German white wine; good white wine vinegar. I also used fresh ginger and a TB of pickling spices from gourmet market. I also cheated and used Knorr brown gravy mix with the marinade to make a wonderful gavy for my mashed red potatoes. Used other reviewers tip and made red cabbage with green apples- my teens and mother-in-law LOVED it. Used the BEST cut of beef at my butcher. THANKS Epicurious users for all of the great advice!

This recipe was so easy to make I am giving it as a gift to my father-in-law to make. And he is just starting to learn to cook. I have changed the water to Nice Red Wine by Chateau Chantal Traverse City, MI(for more fruity and Naughty red wine for more dry) and changed the vinegar to red wine vinegar. With these changes it resembled sauerbraten we had on the Rhine. Use gingersnaps recipe from www.penseys.com it gives it extra punch.

Although the meat turned out tender and tasty, I was very disappointed in the sauce, which was too sweet (even without the brown sugar) and not "meaty" enough for my tastes. Overall the recipe was a disappointment to me.

For many years there was a local pub that specialized in sauerbraten, perfected by a German couple. They retired and since then have never had really good sauerbraten. I tried this recipe, adjusting a little from previous ratings, and it was the ABSOLUTE BEST I have had in years! Yes it is time consuming, but worth every minute of the fuss. Wouldn't be sauerbraten without the time involved. I omitted the water and combined 2 cups of red wine vinegar, 1-1/2 cups dry white wine, and and 1/2 cup of white vinegar (all of good quality). I also omitted the the brown sugar. I served this over noodles with braised red cabbage (also on this site). The whole meal was wonderful, and my husband, who is of German decent, loved it.

I liked this recipe a lot. Thanks to former reviewers for suggestions. I substituted red wine for water and marinated five days. I served with reb cabbage sauteed in butter with granny smith apples, apple cider and brown sugar (my German friend gave me her grandmother's recipe). It was delicious.

This was my first attempt at Sauerbraten.It is not easy to master. I was disappointed, however I now know what I did wrong and I will try again. Use red wine instead of water, let marinate 3 - 5 days, make sure to turn meat 2-3 times a day. Add some liquid to the pan as a braising liquid..when done let the roast rest in the liquid. The gravy is much to sweet, add small amounts of brown sugar to taste , I think the gingersnaps will be all the sweetness you will need. I did find the second day it was much better. Next time I will make a day ahead and reheat.

I tested this out on family before a dinner party and it was fabulous. Instead of the water, I used red wine and I marinated it for 5 days in the fridge. I served it with spaetzle and red cabbage and a nice German wine. The leftovers were just as good and tender days later!

This was very disappointing. I marinated and cooked exactly according to the recipe. The meat was tough and the sauce was too sweet, even though I'd cut down on the brown sugar & gingersnaps. I have a recipe for Bavarian Sauerbraten that calls for the meat to be cooked in with the marinade like a pot roast. I'll use that from here on out. Don't waste your time with this one.

Three German citizens live in my home and we serve this recipe to guests. I suggest cooking the meat longer than two hours (to make sure it is tender). Also, feel free to substitute wine for the water in the marinade. The longer the meat marinates, the more sour it becomes.

This recipie was fantastic. I replaced the water with a sweet red wine and also added about 2tbs of sour cream to the sauce at the end. I omitted half the brown sugar and it was lovely. I work at a fine dinning restaurant and I passed this recipe to the chef to replace his.

Am I the only one out there who does NOT like gingersnaps in her sauerbraten?

I used red wine instead of half the water, and a chuck roast instead of a rump roast, and the result was excellent. No leftovers even.

I grew up near this restaurant and ate this almost every time we visited the Ox Yoke Inn. When I make it at home, I add a few tablespoons of sour cream to the sauce. If it's too sour, a few more gingersnaps do the trick. Or, if sour cream isn't used, add a little ketchup if you want a sweeter, sauce.

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