Azragermangal's Weblog

German Sauerbraten September 17, 2008

Filed under: German Recipes,Recipes — Azra @ 7:30 pm

When I was a kid, this roast was the number 1 requested dish at Christmas time.


  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 (4 pound) beef top round roast
  • 2 1/2 cups water
  • 2 cups cider vinegar
  • 2 medium onions, sliced
  • 1/3 cup sugar
  • 2 tablespoons mixed pickling spice
  • 1 teaspoon whole peppercorns
  • 8 whole cloves
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 14 gingersnaps, crushed


  1. Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
  2. Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
  3. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.

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