Best 4 Old World Sauerbraten Recipes

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If you're looking for a taste of history and tradition, look no further than old world sauerbraten. This classic German dish has been enjoyed for centuries and is known for its rich, tangy flavor. Made with beef marinated in a blend of vinegar, spices, and herbs, sauerbraten is typically cooked slowly until the meat is fall-apart tender. Whether you serve it with traditional sides like red cabbage and potato dumplings or enjoy it on its own, this hearty dish is sure to satisfy your appetite.

Here are our top 4 tried and tested recipes!

OLD-WORLD SAUERBRATEN



Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Steps:

  • In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE



Sauerbraten, Karl Ratzsch's Old World Restaurant Style image

This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

Provided by Acerast

Categories     Meat

Time P3DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (4 lb) boneless beef rump roast
4 cups water
2 cups red wine vinegar
2 tablespoons sugar
1/2 cup onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon pickling spices
2 tablespoons vegetable shortening
24 crushed gingersnaps (1 1/2 cups crumbs)

Steps:

  • Trim meat of all but a thin layer of fat; place in a glass bowl.
  • Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
  • Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
  • (The flavor is more intense with each day that passes).
  • Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
  • Heat shortening in dutch oven.
  • Brown meat on all sides.
  • Remove fat from pan.
  • Pour marinade over meat.
  • Roast uncovered at 350 degrees for 30 minutes.
  • Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
  • Remove meat to platter.
  • Strain marinade; remove fat and return marinade to pan.
  • Stir in gingersnap crumbs.
  • Heat until thickened; strain again.
  • Slice meat and serve with gravy.

OLD WORLD SAUERBRATEN



Old World Sauerbraten image

Make and share this Old World Sauerbraten recipe from Food.com.

Provided by GingerlyJ

Categories     Roast Beef

Time P3DT3h

Yield 1 roast, 6-10 serving(s)

Number Of Ingredients 15

3 1/4 lbs round steaks (2-3 in. thick)
1 teaspoon salt
1/2 teaspoon pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 medium onions (sliced)
1 medium carrot (sliced)
1/2 cup chopped celery
1 cup red wine vinegar
4 cups cold water
3 teaspoons vegetable oil
1/4 cup plain flour
1 teaspoon granulated sugar
10 gingersnaps

Steps:

  • 3 to 4 days before serving:.
  • Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
  • About 3 1/2 hours before serving:.
  • 1. Remove steak from marinade, dry with paper towels, saving marinade.
  • 2. Heat oil and brown meat on both sides.
  • 3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
  • 4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
  • 5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Nutrition Facts : Calories 435.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 140.1, Sodium 609.8, Carbohydrate 18.7, Fiber 1.4, Sugar 5.2, Protein 57.7

SLOW COOKER OLD WORLD SAUERBRATEN



Slow Cooker Old World Sauerbraten image

The key to this is to marinade the roast for at least 24 hours and turning it several times to be sure to evenly marinate throughout. This is well worth the wait!

Provided by Jennifer Scarfia

Categories     Beef

Time 7h

Number Of Ingredients 11

3 1/2 - 4 lb beef rump roast
1 c water
1 c vinegar
1 lemon, sliced
10 cloves, whole
1 large onion
4 bay leaves
6 peppercorns, whole
2 Tbsp salt
2 Tbsp sugar
12 gingersnaps, crumbled

Steps:

  • 1. Place roast in a deep ceramic or glass bowl.
  • 2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over roast. Cover and refrigerate 24 to 36 hours. Turn roast several times while marinating.
  • 3. Place roast in slow cooker. Pour 1 cup marinade over roast.
  • 4. Cover and cook on low 6 to 8 hours. Remove roast from slow cooker.
  • 5. Strain juices from roast and return to slow cooker. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes.

Tips:

  • Choose the right cut of beef: A chuck roast or bottom round roast is a good choice for sauerbraten.
  • Marinate the beef for at least 24 hours: This will help to tenderize the meat and infuse it with flavor.
  • Use a variety of spices in the marinade: Common spices used in sauerbraten marinades include juniper berries, bay leaves, cloves, and peppercorns.
  • Brown the beef before braising it: This will help to develop a rich flavor.
  • Use a good quality red wine: The wine will add depth of flavor to the sauce.
  • Simmer the beef until it is fall-apart tender: This will take at least 2 hours.
  • Serve sauerbraten with traditional German sides: Such as red cabbage, mashed potatoes, or spaetzle.

Conclusion:

Sauerbraten is a delicious and flavorful German dish that is perfect for a special occasion. The beef is tender and juicy, and the sauce is rich and savory. With a little planning and effort, you can easily make this classic dish at home.

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