Sauerbraten
Updated Oct. 12, 2023
- Total Time
- 2 hours 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds round roast of beef
- 2cups dry red wine
- 2 to 3tablespoons red wine vinegar
- 3tablespoons brown sugar
- ¼cup tomato puree
- 3cloves garlic, minced
- 1teaspoon salt
- ½teaspoon pepper
- 1teaspoon Worcestershire sauce
- 2teaspoons dry mustard
- 2teaspoons soy sauce
- 1teaspoon ground cloves
- 8crushed gingersnaps
- 2cups beef broth
- 2onions, thinly sliced
Nutritional analysis per serving (6 servings)
895 calories; 37 grams fat; 13 grams saturated fat; 3 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 53 grams protein; 1111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
- Step 2
Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.
- Miss Goldstein serves this with stewed red cabbage and apples and the following recipe for potato pancakes:
Private Notes
Comments
Meh. Needed much more vinegar, more salt. I don't think I will make it again. Going back to the old family recipe. Definitely not tangy enough for me.
After following the recipe, remove the beef and simmer the marinade for 30 or until it reduces to desired consistency.
Meh. Needed much more vinegar, more salt. I don't think I will make it again. Going back to the old family recipe. Definitely not tangy enough for me.
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