STREAMING NOW: Simply Nigella

Bavarian Sauerbraten

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“Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!”

Ingredients Nutrition


  1. In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
  2. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
  3. Remove meat from the marinade and reserve the marinade.
  4. Season the meat with salt and pepper.
  5. In a kettle, heat the clarified butter- until hot but not smoking.
  6. Add the meat and brown on all sides.
  7. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
  8. Transfer the meat to a cutting board.
  9. Strain the cooking liquid the skim off the fat.
  10. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
  11. Boil the sauce- until thickend, salt and pepper to taste.
  12. Slice meat and serve.

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