Sauerbraten

Sauerbraten is the German equivalent to a Yankee Pot Roasted Beef.  Some of the major differences are that for it to be Sauerbraten it must be marinated for at least 12 hours, 24 hours preferably.  The spices that are used to marinate the beef, the herbs and liquid used in the braising process are also distinctly different.  And let’s not forget, the gravy is thickened with crumbled ginger snap cookies! This recipe should serve 6-8 people.  Ask your butcher to leave on the fat cap as this helps in the searing of the meat, adds flavor and keeps in moisture.

4 lb. bottom round roast

Shortening (or olive oil)

½ cup sour cream

¾ cup ginger snap cookies – finely crumbled.

For the marinade:

2 cups water

1 cup Merlot or dry red wine

1/3 cup red wine vinegar

2 tbsp. pickling spice

1 tbsp. whole peppercorns

1 tsp. salt

2 bay leaves

1 clove garlic crushed

1 small onion – sliced

In a sauce pot combine all the ingredients and bring to a boil.  Cook for 3-4 minutes. Allow to cool completely.

In a nonreactive dish or plastic bag add the beef and the cooled marinade. Allow this to marinate for a minimum of 12 hours and up to two days. Turn in the marinade so that all of the beef sides get a chance to soak up the marinade.

When you are ready to roast, remove the meat from the marinade.  Strain the marinade into a bowl.  Rinse the beef and pat it dry. Sprinkle all sides of the beef with salt and pepper. In a Dutch oven or roasting pan, melt some shortening or olive oil and sear the roast on all sides. Pour the reserved marinade over the roast.  Preheat your oven to 350 degrees.  Cover the roast and roast for about 2 ½ to 3 hours until tender.

Next, remove the roast to a platter and cover with tin foil. On the stove top bring the roasting liquid up to a boil.  Add in the ginger snaps and whisk until the mixture thickens.  Remove from the heat and whisk in the sour cream.

The actual gravy for the Sauerbraten is much lighter in color due to the ginger snaps. This photograph is more of a fill in photo. This is our Yankee Pot Roast - but the Sauerbraten is made from the same cut of beef - I use bottom round roast.
When I actually decide to make Sauerbraten I can always come back in with fresh photos.