Easy Sauerbraten Recipe

What is Sauerbraten?

The name sauerbraten translates to “sour roasted meat.” While it’s not the most appealing name, anyone who has ever had sauerbraten will tell you how delicious it really is!

Sauerbraten is most often made with beef, although you could also make it with a lamb roast, pork, or even venison. It is actually fairly substantiated that sauerbraten used to be made with horse meat. There are even still some places where you can get it made with horse meat today, but we’ll just stick with beef for now!

Making sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Afterward, the meat is both tenderized and deeply flavored. Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat.

Sauerbraten recipes can vary from region to region and sometimes call for just red wine, sometimes just vinegar, but often it is a combination of both. One of the most interesting things about sauerbraten is that crushed gingersnaps are used to thicken and flavor the sauce, creating the wonderful gravy that is spooned over the sliced meat after it’s done cooking.

Why we love this German Pot Roast

• This traditional recipe from Germany is a great way to discover new cuisines.
• It’s a versatile recipe that works with many types and cuts of meat.
• Sauerbraten is relatively easy to make, and it’s perfect for making ahead of time!
• It’s a substantial dish, perfect for any special occasion!

  INGREDIENTS

  Marinade

  • ▢2 large yellow onions, chopped
  • ▢2 large carrots, chopped
  • ▢1 large leek, chopped
  • ▢3 cloves garlic, minced
  • ▢2 sprigs thyme
  • ▢2 sprigs rosemary

  For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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