Authentic Bavarian Sauerbraten with Gingersnap Gravy

Authentic Bavarian Sauerbraten with Gingersnap Gravy

This classic German Sauerbraten starts with a beef roast that has been marinated for days and then oven-braised to perfection. Served with a savory, tang-sweet gingersnap gravy.

Course Main Course

Cuisine German

Diet Low Lactose

Prep Time 1

Cook Time 8

Marinating Time 2

Total Time 2 9

Servings servings

Calories 349kcal

Author Renee

Equipment

Ingredients

3½ - 4 pound rump roast i.e., bottom round roast

Sauerbraten Marinade

2 large onions
1 cup red wine vinegar
1 cup water
4 teaspoons brown sugar
2½ teaspoons kosher salt
10 whole cloves
10 whole juniper berries optional
10 whole peppercorns
5 whole allspice
2 whole bay leaves

Roast Prep

1 large onion sliced into thick rings
2-3 tablespoons vegetable oil or bacon grease
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Gingersnap Gravy

⅔ cup gingersnap cookie crumbs
1 tablespoon honey
Pan drippings

US Customary - Metric

Instructions

Make the Marinade (3–7 Days Ahead)
In a medium saucepan,combine onions, red wine vinegar, water, brown sugar, kosher salt, cloves,juniper berries (optional), peppercorns, allspice, and bay leaves.
Bring to aboil, then reduce heat and simmer for 10 minutes.
Let cool completely.
Marinate the Beef (3-7 days)
Place beef in a non-reactive container or vacuum-seal bag. Pour cooled marinade over roast, ensuring it’s fully covered.
Refrigerate for 3 to 7 days, turning occasionally.
Preheat & Sear the Roast
Preheat oven to 325°F(164°C).
Remove roast from marinade and pat dry. Strain marinade and reserve liquid.
Heat Dutch oven on high for 5 minutes. Add 3 tablespoons oil, then sear roast on all sides until deeply browned (about 15 minutes total). Remove roast and set aside.
Braise the Roast
Reduce heat to medium-high. Add sliced onions to Dutch oven and sauté until softened (3–4 minutes per side).
Return roast to pot. Pour reserved marinade over the top.
Cover tightly with foil (not the lid). Transfer to oven and cook for 1¼ to 1¾ hours, or until desired internal temperature is reached (begin checking at 1 hour).
Rest the Roast
Transfer roast to a platter or pan,loosely tent with foil, and let rest 10–15 minutes before slicing.
Make the Gingersnap Gravy
Strain braising liquid and discard solids. Return liquid to Dutch oven over medium-low heat.
Stir in honey and crushed gingersnaps until dissolved and thickened. Adjust consistency with broth or water if needed.
Slice & Serve
Slice roast and serve with warm gingersnap gravy on the side.

Notes

Marinade: Some people prefer more marinade for their roast. If this is you, just double the marinade amounts when you make it.

Internal Temperatures

Rare: Remove from oven at 125°F [52°C]. Temperature will rise to 135°F [57°C] in 10-15 minutes.
Medium Rare: Remove from oven at 130°F [55°C]. Temperature will rise to 140°F [60°C] in 10-15 minutes.
Medium: Remove from oven at 140°F [60°C]. Temperature will rise to 150°F [65°C] in 10-15 minutes.
Medium Well: Remove from oven at 145°F [63°C]. Temperature will rise to 155°F [68°C] in 10-15 minutes.
Well Done: For a fall-apart tender, well done roast, prepare the sauerbraten as outlined in the recipe, but instead of cooking it in the oven, cook it in a slow cooker on low for 6-8 hours.

Alternate Cooking Method - SLOW COOKER

To cook the roast in a slow cooker, transfer it to the slow cooker after you have fried the onions (Step 4, under "Oven-braise the Roast"), along with the fried onions and reserve marinade, and cook on LOW for 6-8 hours.

Nutrition