Traditional Sauerbraten Recipe
Marinated for at least 2 days, this deeply flavorful roast is tangy and savory.
My whole family came over for German night last night . I made this version of the sauerbraten for a change. ( have an old recipe from Germany from the 70's when we lived there.) I have to say this was a REALLY BIG HIT! All of my kids have lived in Germany and really enjoy German food. They raved about the dish. I marinated it for 5 days. I did brown it in a skillet but then used the marinade to deglaze the pan, did not want to lose any of the goodness. I did use the crock pot since I had to make Brotchen and Black Forest cake also. Turned out tender and very tasty. The Gingersnaps have to be very fine before adding to the gravy and the longer you cook the gravy the better to get a very flavorful and smooth blend. Thank you Chris for this delightful and easy recipe!!
I made this for my wife who's father was German and loved sauerbraten. The marinade was spot on and was perfect. We marinated the 3.5 lb chuck roast for 2 days in a plastic bag, flipping 2x a day. I put it in a slow cooker on high with the marinade for 6 hours and the 1 hour on medium. I made the gravy in a pot, after straining the solids and I substituted 2 tbs ginger paste and 1/2C sugar for the gingersnaps and boiled it down for about 20 min. Everyone loved it and we served it with red cabbage and spatezel. Fantastic!
I just made my German grandmother recipe. She came from Bavarian part of Germany, arriving in this country in the 1880's; bringing with her many German recipes including the German made potato balls. This recipe is just the closest I've seen to her recipe.I don't strain the cooked marinade, just continue with gingersnaps, molasses. I also don't pre-flour the meat; just brown it , after I marinade it 1 day per pound
I made this for my german class and it turned out great. Danke Chris!
Loved this recipe! Aunt Elenor used to make this, I always wondered why it took her days. Our family were farmers near Koln. So I thought I'd give it a try. I slow cooked and marinated for 4+ days. I also added 1 smashed garlic clove, 2 1/2 c red wine, about 3/4 c red wine vineger which ended up with 3c strained marinade. This was a 3# round steak that I cook in my slow cooker 9 hours. I didn't want to waste marinade so I slowly added 12 crushed ginger snaps to make the ausumm gravy. Delicious and even Better the 2nd day! I'll try the spatzle next time also. Thanks so much Chris !
German sauerbraten made just like your German grandmother used to make is easy using this traditional sauerbraten recipe.
The roast came out very well seasoned and tender. It was too tangy for my taste. I think it i had substituted beef broth for some of the wine vinegar it would have tasted less tangy.