Sauerbraten Mit Ingwer Kuchen Sosse (Sauerbraten & Gingersnap Sauce)

This traditional German Sauerbraten is a tender, slow-braised beef roast marinated for days in vinegar and spices. The standout feature is the rich, complex gravy made by crushing gingersnaps (Ingwer Kuchen) into the cooking juices, creating a delightful balance of tangy, sweet, and spicy flavors. The beef becomes fork-tender after hours of gentle simmering, absorbing the aromatics of bay leaves, cloves, and peppercorns. It is a hearty, comforting dish perfect for cold evenings or special family gatherings. Serve with red cabbage or potato dumplings for an authentic experience.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: German

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1905.8

Description

This traditional German Sauerbraten is a tender, slow-braised beef roast marinated for days in vinegar and spices. The standout feature is the rich, complex gravy made by crushing gingersnaps (Ingwer Kuchen) into the cooking juices, creating a delightful balance of tangy, sweet, and spicy flavors. The beef becomes fork-tender after hours of gentle simmering, absorbing the aromatics of bay leaves, cloves, and peppercorns. It is a hearty, comforting dish perfect for cold evenings or special family gatherings. Serve with red cabbage or potato dumplings for an authentic experience.

Directions

1
Place the beef roast in a non-reactive bowl large enough to hold the meat.
2
Add sliced onions, peppercorns, cloves, and bay leaf to the bowl.
3
Pour white vinegar and cider vinegar over the meat, ensuring it is well coated.
4
Cover the bowl and refrigerate for 4 days, turning the meat twice daily.
5
Remove the meat from the marinade and pat dry with paper towels.
6
Strain the marinade, reserving the onions and 1 cup of the liquid.
7
Heat vegetable oil in a large Dutch oven over medium-high heat.
8
Brown the beef roast on all sides in the hot oil.
9
Sprinkle the browned meat with salt.
10
Pour boiling water around the meat in the pot.
11
Crush the gingersnaps and sprinkle them into the pot.
12
Cover and simmer for 1 1/2 hours, turning the meat occasionally.
13
Add the reserved marinade and continue cooking for 2 hours or until the meat is tender.
14
Remove the meat from the pot and keep it warm.
15
Strain the cooking juices into a large saucepan.
16
In a small bowl, whisk together sour cream and flour until smooth.
17
Stir the sour cream mixture into the hot cooking juices.
18
Cook the sauce, stirring constantly, until thickened and smooth.
19
Slice the meat into 1/4 inch thick slices.
20
Add the sliced meat to the hot gravy to warm through.
21
Arrange the meat on a heated platter and pour extra sauce over the top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1905.8kcal

% Daily Value *
Total Fat 97.4g150%
Saturated Fat 34.6g173%
Cholesterol 370.0mg124%
Sodium 378.3mg16%
Total Carbohydrate 148.1g50%
Dietary Fiber 56.5g226%
Sugars 6.8g
Protein 148.7g298%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sauerbraten, german, beef, roast, marinade, gingersnaps, gravy, braising, vinegar, tender, comfort food, dinner, traditional, spicy, sweet, sour

Read it online: https://www.chefs-mate.com/recipe/sauerbraten-mit-ingwer-kuchen-sossesaurebratengingersan/