How to make it
6 steps. Take it one step at a time.
Combine red wine vinegar, water, sliced onion, carrot, celery, sugar
In a large saucepan, combine red wine vinegar, water, sliced onion, carrot, celery, sugar, bay leaves, peppercorns, juniper berries, and cloves. Bring to a boil, then remove from heat and let cool completely.
Place the beef roast
Place the beef roast in a large non-reactive container (glass or ceramic). Pour the cooled marinade over the beef. Cover and refrigerate for 3 to 5 days, turning the meat once daily.
3 daysRemove the beef from the marinade and pat it thoroughly dry
Remove the beef from the marinade and pat it thoroughly dry with paper towels. Reserve the marinade. Season the beef with salt.
Heat vegetable oil
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until well-browned, about 10-15 minutes.
15 minPour the reserved marinade
Pour the reserved marinade (including vegetables and spices) over the beef. Bring to a simmer, then reduce heat to low. Cover and simmer for 2 1/2 to 3 hours, until the meat is very tender.
3 hrTransfer the beef
Transfer the beef to a platter and tent with foil. Strain the cooking liquid into a clean saucepan, discarding the solids. Stir in the crushed gingersnaps. Simmer over medium heat for 10 minutes, whisking frequently until the sauce is thickened and smooth.
10 min
A little kitchen wisdom
Traditionally, Sauerbraten is marinated for 3 to 10 days; the longer it sits, the more tender it becomes. Use crushed gingersnaps to thicken the gravy—it provides the authentic flavor and texture that flour alone cannot replicate.
