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“For those of you who've never had this, Sauerbraten is a German pot roast that is marinated in a vinegar mix ... it is sooo good, and was my favourite dish as a child. This is my Oma's recipe.”
READY IN:
8hrs 20mins
YIELD:
1 roast
UNITS:
US

Ingredients Nutrition

Directions

  1. .Rub the beef with salt and pepper. Place it in a covered dish. Heat the vinegar, water, onions, bay leaves, pepper, sugar and cloves together - but do not boil. Pour the heated mixture over the beef partially to cover. Cool, then cover with lid. Let stand in the refrigerator for 3 to 5 days, turning daily.
  2. Melt the drippings in a pot or frypan, dredge the beef with flour and sear it quickly in the hot fat, turning it to brown on all sides. At this point I usually put it in the crock pot instead.
  3. Pour over the beef the vinegar mixture, diluting with water if it seems a little sour. Reduce heat, cover pot and simmer for 2 or 3 hours unitl the meet is tender and the vinegar mixture is fairly well reduced. I do it in the crock pot on low for 8-9 hours or on high for 4-5 hours.
  4. Remove the beef from the pot and keep it warm. Strain the liquid and skim off the fat. Thicken remaining liquid to form a gravy. Serve with mashed potatoes. Very good!

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