Marinate beef in the refrigerator for 8 hours (and up to 24 hours) before cooking. Place the meat in the cooled marinade and make sure as much of it is covered as possible.Remove from heat and allow to cool completely. In a large saucepan or Dutch oven combine marinade ingredients and heat on medium-high until it comes to boil.This one is well worth the effort to marinate overnight! Then pour the sauce on top and you’ve got a delectable meal with the slow-cooked flavors that Germans have been enjoying for centuries. Or for a more authentically-German meal you can use spaetzle instead of egg noodles, which you can find ready-made in most groceries. Slice the beef into strips and serve over cooked egg noodles. If you enjoy a thicker style sauce you can add in some cornstarch to make it more like a gravy, but this is completely optional. This adds a spicy kick to the overall flavor and also helps to thicken the sauce a little bit as well. The next part is the best part: add in 10 crushed gingersnap cookies to the sauce. Add the liquids back into the pan and simmer. Remove the beef to rest on a cutting board and strain the solids from the mixture. The next step is to cook the beef in the marinade for 2 to 2 1/2 hours or until the meat reaches an internal temperature of 145˚F.

Don’t worry: it’s not burned, just colored from the marinade! There are some who say up to three days (or more), but we’ve found that overnight is plenty long enough for the meat to take on the tangy, rich flavors of the spiced marinade.Īfter this process the meat will take on a darker hue and this will intensify when you brown the beef on all sides.

Now here comes the waiting game: you’ll need to marinate a chuck roast or rump roast in the cooled mixture for 8-24 hours.

Once this has cooked down you’re left with a very red marinade. Add to that fresh herbs, red wine, red wine vinegar, sugar, and beef broth. To start this recipe off you’ll need to sauté chopped onions and carrots.

Sauerbraten recipe