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.

Yield: 7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 20.7g
  • Carbohydrate: 16.1g
  • Fiber: 0.8g
  • Cholesterol: 45mg
  • Iron: 2.3mg
  • Sodium: 512mg
  • Calcium: 30mg

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)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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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