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Sauerbraten- Nanna


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  • 1 large (or two small) bottom round roasts
  • marinate in liquid to cover: 1/2 cider vinegar and 1/2 water
  • Add: 1 Tbl salt, 2 Tbl sugar, 12 whole cloves, 6 bay leaves, 3 sliced onions, 6 whole black peppercorns, 1 tsp mustard seed



Step 1

marinate meat in refrigerator for 3-4 days, turning occasionaly & piercing with a fork
dry with paper towels and brown roast in a dutch oven, in a small amount of oil, gradually add marinade including onions. Simmer for 3-4 hours

soak ginger snaps in water to cover; add to pot after removing the roast
thicken gravy with flour & water, mix while boiling

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