Traditional sauerbraten is the perfect holiday dinner! Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag. Mix ingredients together, remove all air and marinate for 3 days. Preheat oven to 325 degrees.
Sauerbraten is a German dish meaning “sour” or “pickled” roast meat. Rump roast or top round of beef is marinated for several days in a vinegar and spice mixture. This tenderizes and flavors the beef. How Do You Reheat Sauerbraten?
Please find the recipe for my family’s traditional sauerbraten below, which has been modified to include the ginger snap cookies. If you prefer sauerbraten without gingersnaps, you can use flour. Give it a try, and then share your thoughts on this old world sauerbraten recipe in the comments!
The marinade for this sauerbraten recipe is vinegar and beef broth with pickling spices and a hint of sugar. The beef is braised in the marinade in the oven to soak up even more flavor. The Sauerbraten is then served with a sweet and tangy gravy made from the same marinade, thickened with crushed gingersnaps.