Best Sauerbraten

Photo: Susan0a

This recipe is from the Y's Ways to Cook cookbook from the Utica, NY YWCA. 1969. It is the best Sauerbraten recipe I have ever found.

Yield: 8 servings
Community Recipe from

Recipe Time

Cook Time:
Prepare Ahead: 36 Hours


  • 1 can(s) beer
  • 8 ounce(s) vinegar
  • 8 ounce(s) water
  • 2 bay leaves
  • 6 peppercorns
  • 3 cloves
  • 1 teaspoon(s) allspice
  • 4 carrots
  • 4-6 pound(s) beef chuck roast
  • 4 tablespoon(s) vegetable oil
  • 1/2 cup(s) brown sugar
  • 3 tablespoon(s) flour
  • 6 ginger snaps
  • 1/4 cup(s) red wine
  • 1 tablespoon(s) heavy cream


  1. Chop and cook carrots. Make brine of beer, vinegar, water, bay leaves, peppercorns, cloves, allspice, and carrots. Heat ingredients in a saucepan, stirring occasionally until well mixed. Cover beef roast with brine and marinate in the refrigerator for three days, turning every day (Easy way is to use a zippered plastic bag). After 3 days: Remove meat from brine. Reserve brine. Heat the cooking oil in a roasting pan. Brown the meat. Pour 1 cup of the brine over the meat. Cover and roast for 1 1/2 hours in a 300 degree oven. Add more brine during cooking, if needed. Near end of roasting time, sprinkle brown sugar over the meat. Cook 10-15 minutes longer. Turn meat until sugar has melted and browned. With remaining brine, blend in the 3 T. flour. Add crumbled ginger snaps and red wine. Mix well and pour over meat. Roast, uncovered, 1/2 hour or until gravy-like mixture appears to be creamy thick. Stir in 1 T heavy cream. Serve with noodles, dumplings and cabbage. (Alternate method of cooking: Slow cooker for 7 hours on low).
September 2011

This recipe is a personal recipe added by Judie25 and has not been tested or endorsed by MyRecipes.

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