Wednesday, January 20, 2010


Prepared by Kathy

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

  • 3 to 4 pound rump or bottom roast
  • 1 ½ cups red wine vinegar
  • 1 ½ cups water or 1 cup water + ½ cup red wine
  • 12 peppercorns
  • 2 bay leaves
  • 4 whole cloves
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • 1 medium onions quartered
  • 2 carrots chunked
  • 2 celery stalks chunked
  • ginger snap cookies crushed very fine
  • Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.
  • Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.
  • Remove roast and wrap in foil, set aside.
  • Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.
  • Slice meat and serve with gravy. YUM

1 comment:

Sarah said...

I love Sauerbraten, it is a dish that I grew up eating when I would visit my grandmother, who was raised with the many German traditions of her family.

However a traditional Sauerbraten contains many more spices. In addition to your recipe, I use 6 whole cloves, 1 tablespoon mustard seed, 1/4 teaspoon of the following ground spices: cinnamon, thyme, nutmeg & ginger. If you can find juniper berries and coriander cloves, they also make a great addition to the spices. (The company Alba makes a pre-packaged spice mix) Also instead of water, I use 1 cup of cider vinegar.

And FYI the gingersnap cookies are an American addition but I like the addition they make to the gravy.