Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better\u2014Cathy Eland, Highttown, New Jersey<\/p>\n","protected":false},"author":7061,"featured_media":1647707,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307313,304328,305271,304292,304338,305334,303966,305343,306848,304268,307307,324623],"categories-v2":[308623,310347,310349,308984,308481,309216,308305,308992,309337,308495,309351,309603,259483,310342,309177],"coauthors":[305],"recommended_recipes":[{"post_title":"Sausage and Sauerkraut","post_link":"\/recipes\/sausage-and-sauerkraut\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-and-Sauerkraut_EXPS_FT24_27758_EC_040924_1.jpg"},{"post_title":"German Meatballs","post_link":"\/recipes\/german-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/01\/German-Meatballs_EXPS_TOHD24_4166_SarahTramonte_4.jpg"},{"post_title":"Slow-Cooker Sauerbraten","post_link":"\/recipes\/slow-cooker-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Sauerbraten_EXPS_CWON17_41050_B06_09_4b.jpg"},{"post_title":"Easy Sauerbraten","post_link":"\/recipes\/easy-sauerbraten\/","post_image":"\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg"},{"post_title":"Pressure-Cooker Sauerbraten","post_link":"\/recipes\/pressure-cooker-sauerbraten\/","post_image":"\/wp-content\/uploads\/0001\/01\/Pressure-Cooker-Sauerbraten_EXPS_THN18_39243_E06_06_2b.jpg"},{"post_title":"Country Pork 'n' Sauerkraut","post_link":"\/recipes\/country-pork-n-sauerkraut\/","post_image":"\/wp-content\/uploads\/2025\/01\/Country-Pork-n-Sauerkraut_EXPS_TOHD24_2036_SuzanNajjar_5.jpg"},{"post_title":"German-Style Short Ribs","post_link":"\/recipes\/german-style-short-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/German-Style-Short-Ribs_EXPS_RR22_30703_DR_12_07_1b.jpg"},{"post_title":"German Pork Roast","post_link":"\/recipes\/german-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35667_TH1443684D29A.jpg"},{"post_title":"Sauerbraten Soup","post_link":"\/recipes\/sauerbraten-soup\/","post_image":"\/wp-content\/uploads\/0001\/01\/Sauerbraten-Soup_EXPS_THSO18_217969_B04_24_7b.jpg"},{"post_title":"German-Style Beef Roast","post_link":"\/recipes\/german-style-beef-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/German-Style-Beef-Roast_exps48838_SD1999444D06_29_1bC_RMS.jpg"},{"post_title":"German Sauerkraut Soup","post_link":"\/recipes\/german-sauerkraut-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3582_CX1410C49D.jpg"},{"post_title":"Sauerbraten Stew","post_link":"\/recipes\/sauerbraten-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24064_CW10584D37-2.jpg"},{"post_title":"Sauerbraten","post_link":"\/recipes\/sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4089_RM1404C47C.jpg"},{"post_title":"Sauerkraut Side Dish","post_link":"\/recipes\/sauerkraut-side-dish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3498_CX2021C49D.jpg"},{"post_title":"Round Steak Sauerbraten","post_link":"\/recipes\/round-steak-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23693_CFD1227358D10_12_3b.jpg"},{"post_title":"Sausage 'n' Sauerkraut","post_link":"\/recipes\/sausage-n-sauerkraut\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps621_TH1427C59.jpg"},{"post_title":"Italian Sausage and Sauerkraut","post_link":"\/recipes\/italian-sausage-and-sauerkraut\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"German Bratwurst","post_link":"\/recipes\/german-bratwurst\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33241_SD960482D20.jpg"},{"post_title":"Old-World Sauerbraten","post_link":"\/recipes\/old-world-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2445_CS0706C107.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/German-Sauerbraten_EXPS_TOHAS21_14318_E04_15_7b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/german-sauerbraten\/","name":"German Sauerbraten","datePublished":"2018-01-01","dateModified":"2023-07-20","prepTime":"PT10M","cookTime":"PT03H00M","totalTime":"PT03H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/German-Sauerbraten_EXPS_TOHAS21_14318_E04_15_7b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better—Cathy Eland, Highttown, New Jersey","recipeIngredient":["2 teaspoons salt","1 teaspoon ground ginger","1 beef top round roast (4 pounds)","2-1\/2 cups water","2 cups cider vinegar","1\/3 cup sugar","2 medium onions, sliced, divided","2 tablespoons mixed pickling spices, divided","1 teaspoon whole peppercorns, divided","8 whole cloves, divided","2 bay leaves, divided","2 tablespoons canola oil","14 to 16 gingersnaps, crushed"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half the marinade into a large saucepan; add half the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day."},{"@type":"HowToStep","text":"To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate."},{"@type":"HowToStep","text":"Drain roast, discarding marinade; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup reserved marinade with all the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender."},{"@type":"HowToStep","text":"Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy."}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 233 calories","fatContent":"7g fat (2g saturated fat)","cholesterolContent":"72mg cholesterol","sodiumContent":"410mg sodium","carbohydrateContent":"11g carbohydrate (6g sugars","fiberContent":"0 fiber)","proteinContent":"30g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summerlady"},"reviewBody":"
I love love love sauerbraten. Yes that much. Make it 2x's a year, husbands birthday, as well as something different for dinner during the week. Great comfort food meal on a cold, rainy, or snowy day. (Just watch the weather for marinating purposes) haha I make fresh red cabbage, potato pancakes with apple sauce and green beans, DELISH!!! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTurtle"},"reviewBody":"Grew up eating this with grandma. Separate chili flake from pickling spice. Use apple cider vinegar. no cloves, no bay leaves, brown sugar not white, She preferred eye round. But any roast will do. Brown meat oll around then put all ingredients into a large bowl ad meat and marinate 2 - 3 days. Put in oven till meat is moist 3-4 hours, strain juices into a pot and bring to boil while adding ginger snaps and continue to slow cook till ginger snaps are dissolved, the oil is for browning the roast. Oh and grandma always said 2 to 1 with water and vinegar or it come out strong. She made a red cabbage with this also, YUMMY, slice cabbage and cook with granny smith apples and small amount of onions, add brown sugar to sweeten and apple cider vinegar for tartness cook down till well cooked, dont add too much of anything till the cabbage has cooked so you can add what you think your missing. And her potato balls YUM. They are tricky to make and still working on that, when i get it just right I will post it. Enjoy peeps hope you'll enjoy Christmas cooking for family and friends. It does have an aqquired taste not all people like that many spices all together. But I grew up with it and I'm 52.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBox"},"reviewBody":"so worth the time. I have loved this every time, and it is a requested dish. Very filling. Don't skip the gingersnaps... they completely make the gravy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBox"},"reviewBody":"Didn't think about mentioning before- you have to like the spices to enjoy this dish. It is distinctly not American. More of a sweet, deep flavor. If you don't enjoy cloves, bay leaves, etc, this would not be the dish for you. My husband, a very picky eater, loved this dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBee"},"reviewBody":"Loved this recipe. I actually made the whole menu and everything was excellent. My only change was that the store did not have top round roast so I got sirloin tip instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBucket"},"reviewBody":"Followed this recipe exactly. The meat was very tender. The gravy interesting especially when making it. It thickened up as soon as I stirred in the cookies. Served it with buttered egg noodles. I imagine it tasted just like it was supposed to. I did not like it at all. No one went for seconds in my house. Won't be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14318","romance_copy_dek":"Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. 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Grew up eating this with grandma. Separate chili flake from pickling spice. Use apple cider vinegar. no cloves, no bay leaves, brown sugar not white, She preferred eye round. But any roast will do. Brown meat oll around then put all ingredients into a large bowl ad meat and marinate 2 - 3 days. Put in oven till meat is moist 3-4 hours, strain juices into a pot and bring to boil while adding ginger snaps and continue to slow cook till ginger snaps are dissolved, the oil is for browning the roast. Oh and grandma always said 2 to 1 with water and vinegar or it come out strong. She made a red cabbage with this also, YUMMY, slice cabbage and cook with granny smith apples and small amount of onions, add brown sugar to sweeten and apple cider vinegar for tartness cook down till well cooked, dont add too much of anything till the cabbage has cooked so you can add what you think your missing. And her potato balls YUM. They are tricky to make and still working on that, when i get it just right I will post it. Enjoy peeps hope you'll enjoy Christmas cooking for family and friends. It does have an aqquired taste not all people like that many spices all together. But I grew up with it and I'm 52.<\/p>","CommentId":1,"DateRated":"12\/19\/2013 21:21","GUID":"445caf615d7045bfbf63c1e6d187144b","MemberId":7548074,"Rating":5,"ScreenName":"chefponch","SubmittedDate":"12\/19\/2013 21:18"},{"Comment":"","CommentId":2,"DateRated":"08\/12\/2013 12:21","GUID":"3c4ba0a8e5db4a039805f9ae31930d01","MemberId":7368019,"Rating":0,"ScreenName":"emmcro","SubmittedDate":"08\/12\/2013 12:21"},{"Comment":"","CommentId":3,"DateRated":"11\/18\/2012 13:57","GUID":"3b08ecb7d4184e7aa7c593b056321093","MemberId":6982288,"Rating":5,"ScreenName":"mariaserena","SubmittedDate":"11\/18\/2012 13:57"},{"Comment":"","CommentId":4,"DateRated":"05\/17\/2012 22:55","GUID":"546b71281d304e63ad626181e48463f5","MemberId":1696060,"Rating":5,"ScreenName":"clehman2401","SubmittedDate":"05\/17\/2012 22:55"},{"Comment":"
Didn't think about mentioning before- you have to like the spices to enjoy this dish. It is distinctly not American. More of a sweet, deep flavor. If you don't enjoy cloves, bay leaves, etc, this would not be the dish for you. My husband, a very picky eater, loved this dish.<\/p>","CommentId":5,"DateRated":"12\/12\/2009 01:41","GUID":"6A778C909A224540B09010BA28A8D9E8","MemberId":1408852,"Rating":5,"ScreenName":"crossties1","SubmittedDate":"11\/23\/2011 10:55"},{"Comment":"
Followed this recipe exactly. The meat was very tender. The gravy interesting especially when making it. It thickened up as soon as I stirred in the cookies. Served it with buttered egg noodles. I imagine it tasted just like it was supposed to. I did not like it at all. No one went for seconds in my house. Won't be making this again.<\/p>","CommentId":6,"DateRated":"05\/05\/2011 08:48","GUID":"93651a7a6b3e4305b53c54fafe7c7457","MemberId":5945026,"Rating":2,"ScreenName":"creamofthecook","SubmittedDate":"05\/05\/2011 08:48"},{"Comment":"
Loved this recipe. I actually made the whole menu and everything was excellent. My only change was that the store did not have top round roast so I got sirloin tip instead.<\/p>","CommentId":7,"DateRated":"09\/07\/2010 10:24","GUID":"51582c50157c44209c2b592017358c0d","MemberId":3741999,"Rating":5,"ScreenName":"katlaydee3","SubmittedDate":"09\/07\/2010 10:24"},{"Comment":"
so worth the time. I have loved this every time, and it is a requested dish. Very filling. Don't skip the gingersnaps... they completely make the gravy!<\/p>","CommentId":8,"DateRated":"12\/12\/2009 01:41","GUID":"6A778C909A224540B09010BA28A8D9E8","MemberId":1408852,"Rating":5,"ScreenName":"crossties1","SubmittedDate":"12\/12\/2009 01:41"},{"Comment":"
This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great.<\/p>","CommentId":9,"DateRated":"10\/24\/2009 10:34","GUID":"f27007a405704ee5a2cdd52a8a6a94c6","MemberId":1466996,"Rating":5,"ScreenName":"lindaann888","SubmittedDate":"10\/24\/2009 10:34"},{"Comment":"","CommentId":10,"DateRated":"04\/20\/2006 10:31","GUID":"4f7d49a31f05405caf8ec0aff0b2710a","MemberId":1278535,"Rating":3,"ScreenName":"strongkat","SubmittedDate":"04\/20\/2006 10:31"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"German Sauerbraten"}},"analytics":[],"yoast_head":"\n