Sauerbraten is a traditional German dish that Mr. Décor grew to love when we were stationed at Ramstein A.F.B. I try to make it for him at least once a year. “Sauer” means exactly what it sounds like~ sour or pickled. “Braten” means roast meat. It is so tender and easy to make in a crockpot.
Keep reading for the easy recipe.
3 to 5 pound beef sirloin roast or brisket
2 cups of homemade (or 1 box) beef broth or stock
4 potatoes, 4 carrots and 1 onion all thinly sliced
1 cup each of diced mushrooms and shredded red and green cabbage
1/3 cup each of apple cider vinegar and brown sugar
Salt and pepper
12 gingersnap cookies ground to a fine powder (it will act as a thickener for your gravy)
Put a layer of vegetables on the bottom of the crock pot.
Salt and pepper the roast thoroughly and place on top of the vegetables.
Mix together the beef stock, apple cider vinegar and brown sugar then pour over the top.
Cook on medium for 6-8 hours.
Remove the beef and vegetables from the crock pot and pour the cooking liquids into a saucepan. Bring to a boil and mix in the crushed gingersnap cookies. Bring back to a boil until nicely thickened. The roast should slice easily. Drizzle the gravy of the top of the roast and sprinkle with a bit of fresh parsley and bacon bits if you desire.
Other side dishes that can be served with sauerbraten are knödel, which are potato or bread dumplings and spätzle, a flour and egg noodle. Our family loves spätzle. The recipe I used can be found HERE.
Guten Sie Appetit!