Ingredients Jump to Instructions ↓

  1. 2 teaspoons salt

  2. 1 teaspoon ground ginger

  3. 1 beef top round roast (4 pounds)

  4. 2-1/2 cups water

  5. 2 cups cider vinegar

  6. 1/3 cup sugar

  7. 2 medium onions, sliced, divided

  8. 2 tablespoons mixed pickling spices, divided

  9. 1 teaspoon whole peppercorns, divided

  10. 8 whole cloves, divided

  11. 2 bay leaves, divided

  12. 2 tablespoons vegetable oil

  13. 14 to 16 gingersnaps, crushed

Instructions Jump to Ingredients ↑

  1. German Sauerbraten Recipe photo by Taste of Home In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, 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. To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.

  3. Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the 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.

  4. Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Yield: 14 servings.


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