Sauerbraten I

Name: Sauerbraten I
Prep time: 15 min
Cook time: 135 min
Total time: 7335 min
Ingredients: 2 cups cider vinegar; 2 cups water; 0.33333334326744 cup brown sugar; 0.5 teaspoon ground cloves; 0.5 teaspoon ground allspice; 1 tablespoon salt; 0.5 teaspoon ground black pepper; 6 black peppercorns; 1 bay leaf; 2 onions, diced; 3 carrots, chopped; 2 stalks celery, chopped; 4.5 pounds rump roast; 2 tablespoons vegetable oil; 1 cup sour cream

4.5

(59)

52 Reviews

6 Photos

Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.

Submitted by Amy

Updated on July 14, 2022

6

Prep Time:

15 mins

Cook Time:

2 hrs 15 mins

Additional Time:

4 days 23 hrs 45 mins

Total Time:

5 days 2 hrs 15 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

2 cups cider vinegar
2 cups water
⅓ cup brown sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 tablespoon salt
½ teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 ½ pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream

Directions

In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

68 home cooks made it!

Nutrition Facts (per serving)

941	Calories
61g	Fat
22g	Carbs
69g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 941
% Daily Value *
Total Fat 61g	79%
Saturated Fat 25g	125%
Cholesterol 224mg	75%
Sodium 1457mg	63%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	8%
Total Sugars 15g
Protein 69g	138%
Vitamin C 5mg	6%
Calcium 107mg	8%
Iron 6mg	31%
Potassium 1440mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sauerbraten I

Ingredients

Directions

Nutrition Facts (per serving)

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