Name: Sauerbraten
Prep time: 30 min
Yield: 4, 4 to 6 servings
Ingredients: 2 bay leaves; 1 cup apple cider vinegar; 1/3 cup sugar; 2 cups water; 1 cup red wine vinegar; 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 large carrot, chopped; 1 tablespoon plus 2 teaspoons kosher salt, divided, plus extra for serving; 1/2 teaspoon freshly ground black pepper, plus extra for serving; 6 whole cloves; 12 whole juniper berries; 1 teaspoon mustard seeds; 1 (3 1/2- to 4-pound) bottom round; 18 dark old-fashioned gingersnaps (2-inch diameter), finely crushed; 1/2 cup seedless raisins, optional

Sauerbraten

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Photo by Lynne Calamia

By: Aidas Ciziunas (via Altonbrown)

Original Publish: Feb 20, 2023

Last Updated: Mar 1, 2026

Prep: 30 mins

Yields: 4, 4 to 6 servings

Instructions

Combine the water, vinegars, onion, carrot, 1 tablespoon plus 1 teaspoon of the salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds in a large saucepan set over high heat. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry, then rub with vegetable oil and remaining 1 teaspoon of salt on all sides. Heat a large saute pan over high heat, add the meat and brown on all sides, 2 to 3 minutes per side.