Sauerbraten
Beef marinated in spiced vinegar, then braised into tender, tangy slices.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Active
- 40 min
- Serves
- 6
- Difficulty
- Hard
- Cuisine
- german
Ingredients
Marinade
Roast
Steps
Combine the marinade ingredients in a pot, bring to a boil, then cool completely.
Submerge the beef in the marinade in a large container or bag and refrigerate for 2-3 days, turning occasionally.
Remove the beef, pat dry, and strain the marinade, keeping the liquid and vegetables separately.
Brown the beef on all sides in the oil in a Dutch oven, then remove.
Cook the strained vegetables in the same pot for 5 minutes, then stir in the flour.
Return the beef, add the marinade liquid to cover halfway, cover, and simmer on low (or in a 160°C / 325°F oven) for 3 hours until fork-tender.
Remove the beef, blend or strain the sauce, then stir in the crushed gingersnaps and sugar to thicken; season to taste.
Slice the beef and serve with the gravy.