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German Sauerbraten Recipe

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This recipe for German Sauerbraten, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Blom
Added: Thursday, July 16, 2009


1 c. dry red wine
1/2 c. red wine vinegar
1 c. water
1 medium onion, thinly sliced
1 bay leaf
3 whole cloves
6 whole black peppercorns

4 lb. boneless beef shoulder roast
3 tbsp. canola oil or bacon fat
2 onions, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tsp. salt

1/4 c. crushed gingersnaps
1/4 c. water, mixed to a paste
salt and pepper
1/4 c. light cream (optional)

Cut meat into 8 large chunks and place in large glass bowl. Combine all marinade ingredients in a saucepan. Bring to a boil, remove from heat and allow to cool. Pour over meat. Cover and refrigerate for 2 days, turning meat twice a day.

Remove meat from marinade. Strain marinade, reserving 1 cup. Brown meat on all sides in hot oil in a skillet. Place in slow cooker. Add some of the marinade to the skillet and stir to pick up the browned bits. Add to the slow cooker along with the remaining strained marinade, onion, celery, carrot and salt. Cover and cook on low for 10 hours.

Remove meat, slice and keep it warm. Strain cooking liquid into a saucepan. Add gingersnap/water paste and bring to a boil, stirring constantly until thickened. Season with salt and pepper and stir in cream if desired. Pour some of the gravy over the meat; serve remainder separately in gravy boat.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
2 1/2 days
Personal Notes:
Personal Notes:
I'd love to say that this is an old family recipe but I think it was too time-consuming for my German grandmother. It is my favorite German dish and David really likes it, too. Does that make it a family recipe?




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