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Sauerbraten

This is a classic German entrée. We made this for a bride at her request of course and she instructed me that her eyes had better tear from the vinegar when she came into the venue otherwise, I wouldn’t have made it right. Her eyes teared with happiness!
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 31 minutes
Marinating & Refrigerating Time 3 days 12 hours
Total Time 3 days 16 hours 1 minute
Course Buffet, Dinner
Servings 8

Ingredients
  

  • Beef Roast (eye round works great - leave some fat on the roast)

Marinade

  • ½ cup Olive Oil
  • 2 Large Chopped Onions
  • 2 qts Beef Stock
  • 1 cup White Vinegar
  • ½ cup Sugar
  • ¼ cup Dark Brown Sugar
  • 2 tbsp Salt
  • 2 tbsp Crushed Black Pepper
  • 2 tbsp Ground Ginger

Cook

  • Flour (to dredge meat)
  • ¼ cup Olive Oil
  • 1 stick Butter
  • 2 Additional Diced Onions
  • 4-6 stalks Celery (cut into ½-inch chunks)
  • 2 Carrots (cut into ½-inch slices)
  • ¼ cup White Vinegar
  • 1 tbsp Black or Mixed Color Peppercorns
  • 1 cup Ginger Snap Cookies

Instructions
 

  • Clean Beef Roast - leave some fat on the roast.

Marinade

  • Mix together Olive Oil, Onions, Beef Stock, White Vinegar, Sugar, Dark Brown Sugar, Salt, Crushed Black Pepper and Ground Ginger. Marinate meat covered for 2-3 days (the longer the better).

Cook

  • Remove meat from marinade - saving marinade.
  • Seriously dredge meat in Flour.
  • In Dutch oven heat Olive Oil and Butter. Add floured beef and brown about 3 minutes on each side. Remove browned beef to a plate.
  • Add Onions, Celery and Carrots to Dutch oven and sauté for minutes (there should be plenty of fat still in pan).
  • Return browned beef to Dutch oven and pour reserved marinade over beef. Cover and slow roast in 300℉ oven for 2 hours.
  • Remove Dutch oven from oven and add White Vinegar, Peppercorns and Ginger Snap Cookies. Cover and return to oven for 1 more hour.
  • When finished carefully remove meat - you don't want it to fall apart - we aren't making pulled beef. Let roast rest and completely cool before slicing. I even refrigerate it overnight before slicing.
  • Puree all the vegetables and liquids in Dutch oven. It will produce rich brown gravy.
  • To serve pour hot gravy over sliced roast and place in 350℉ oven for 15 minutes or so to make sure the roast is hot. Serve with boiled parsley potatoes and red cabbage.
Keyword Beef Roast, Sauerbraten