Hermann-Style Sauerbraten
A marinated, slow-braised beef roast in a sweet-and-sour gravy thickened with gingersnaps, brought by German settlers to the Missouri Rhineland.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 470 kcal
Equipment
- •Dutch oven
- •Large non-reactive container
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 26
- carbs
- 22
- protein
- 34
- calories
- 470
Instructions
- 1
Mix the vinegar, water, onions, bay leaves, and cloves in a glass or plastic container.
- 2
Place the beef roast into the marinade. Cover and refrigerate for 2-3 days, turning once each day.
- 3
Take the roast out and pat it dry. Save the marinade for later.
- 4
Brown the roast deeply on all sides in a Dutch oven.
- 5
Pour the marinade through a strainer over the roast. Add the carrots.
- 6
Cover and cook at 325°F for about 3 hours until the meat is very tender.
- 7
Take out the roast. Stir the crushed gingersnaps and brown sugar into the liquid to make a thick gravy.
- 8
Slice the roast and serve with the gravy spooned over the top.
Chef's tips
Plan ahead because the multi-day marinade gives sauerbraten its classic tangy flavor. Pour the gravy through a strainer if you want it extra smooth.
Storage
Refrigerate in gravy up to 4 days.
Reheating
Reheat slices gently in the gravy over low heat.
Common mistakes to avoid
- •Not marinating long enough, which leaves the meat with a weaker flavor
- •Boiling the liquid instead of cooking gently, which makes the meat tough
Serving suggestions
Cooked Hermann-Style Sauerbraten?
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