Sauerbraten - UPDATED!

All my married life, my husband kept talking about his German Grandmother's sauerbraten.  I have searched and searched the Internet trying to find THAT recipe in hopes it would come close to his Grandmother's recipe.  The recipes that I thought were great, he didn't like - not like Grandma's!  I have several German cookbooks, none of them had THE recipe.  None of his sisters or cousins knew the recipe either.  I began to think this would be one of those recipes that was lost forever.

BUT . . . one day he was talking to one of his friends at work who has a German Mother (and who makes sauerbraten!).  She graciously gave us a copy of her recipe.  The Recipe Angels were singing because it was exactly like the sauerbraten my husband remembered that his Grandmother made!  My mission in life was accomplished!!

This is not one of those recipes that you can whip in one day.  It is easy but takes several days to let the meat marinate.  So please check back for updates and pictures. 

Sauerbraten by Mom Byner

Ingredients

3-4 lbs rump roast
2 tsp salt
2 onions, sliced
2 bay leaves
2 1/2 T Pickling Spices (tied in cheesecloth)
2 cups Apple Cider Vinegar
2 cups water
1/4 cup white sugar
2 T shortening or oil
16  to 20 gingersnaps crushed to fine crumbs

Directions

Rub the meat with salt
Put the meat in a large crock or bowl.
Place the onions and bay leaves on top of meat.

Heat the vinegar, water and sugar until the sugar is dissolved.
Pour over meat (the liquid should be fairly warm, but not boiling)
Add the cheesecloth with the pickling spices.

Cover the bowl with the meat and refrigerate for 3 to 4 days.
Turn the meat and baste each day.

To roast the meat:

Preheat oven to 300 degrees.
Remove the meat from liquid (SAVE THE LIQUID!!!)
Pat dry the meat with a paper towel.

Melt shortening (if using) or heat oil in a skillet.
Brown meat on all sides.

Put meat in a roaster or a Dutch Oven.
Pour in liquid and add the spices in the cheesecloth.

Cover.
Cook for 3 hours or until tender.
Remove the meat.
Strain the liquid
Pour the liquid back into the roaster or Dutch oven. 
Stir in the crushed gingersnaps.

Gravy will take a few minutes to thicken - start out with 16 crushed gingersnaps, you might have to add 3 or 4 more crushed gingersnaps.
It best served with the gravy over homemade noodles - it just doesn't get any better than this!!

Entire Recipe:

Sauerbraten by Mom Byner

Ingredients

3-4 lbs rump roast
2 tsp salt
2 onions, sliced
2 bay leaves
2 1/2 T Pickling Spices (tied in cheesecloth)
2 cups Apple Cider Vinegar
2 cups water
1/4 cup white sugar
2 T shortening or oil
16 gingersnaps crushed to fine crumbs

Directions

Rub the meat with salt
Put the meat in a large crock or bowl.
Place the onions and bay leaves on top of meat.
Heat the vinegar, water and sugar until the sugar is dissolved.
Pour over meat (the liquid should be fairly warm, but not boiling)
Add the cheesecloth with the pickling spices.
Cover the bowl with the meat and refrigerate for 3 to 4 days.
Turn the meat and baste each day.

To roast the meat:

Preheat oven to 300 degrees.
Remove the meat from liquid (SAVE THE LIQUID!!!)
Pat dry the meat with a paper towel.
Melt shortening (if using) or heat oil in a skillet.
Brown meat on all sides.
Put meat in a roaster or a Dutch Oven.
Pour in liquid and add the spices in the cheesecloth.
Cover.
Cook for 3 hours or until tender.
Remove the meat.
Strain the liquid
Pour the liquid back into the roaster or Dutch oven. 
Stir in the crushed gingersnaps.
Gravy will thicken pretty quickly.
Serve the meat over noodles.

VERDICT:

This is a winner in our house.  According to my husband, this is exactly like his Grandmother's.  The meat is so very tender.  It is easy to make, it just takes 3 to 4 days to let it marinate, but it is worth it.


Enjoy!!