Large 7 sav150 47.sauerbraten 750x750

Smiling Al's Sauerbraten

This recipe comes from The Spice House's Smiling Al Meyer; he says, "Das ist GUT!"

Collections: Beef German Main Dish

Featured Ingredients

The intense flavor that results from the three-day marination process makes those 72 hours of waiting worthwhile. This treat comes from... Size Options
$5.99 Glass jar, 1/2 cup (wt. 1.5 oz)

Smiling Al's Sauerbraten Recipe

  • 4-5 pound chuck, rump, or round roast
  • salt and pepper to taste
  • 2 cups cider vinegar
  • 2 cups water
  • 2-3 tablespoons sauerbraten spice
  • 2 tablespoons bacon fat
  • 1/4 cup brown sugar
  • 4-6 gingersnaps
  • optional: arrowroot or flour for thickening
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Preparation Instructions

Season roast with salt and pepper and place in a large glass or ceramic dish. Add cider vinegar, water, and sauerbraten spice. Cover and refrigerate 2-3 days, turning meat twice daily. The longer it marinates, the more sour the meat will be.
Remove meat from marinade and brown in bacon fat in a large pot. Strain the marinade and add 1 cup to the meat. Simmer, covered, 2 - 3 hours until tender. Add more marinade during cooking if necessary. Remove meat from liquid and let stand 15 minutes before slicing.
While meat is resting, add sugar and crumbled gingersnaps to the liquid in the pot. Stir until gravy thickens, adding a little flour or arrowroot if desired. Pour gravy over sliced meat to serve.


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Jolene S

Have decided to make this our Christmas dinner tradition. We love it!

Ken Windeler

My brother and I grew up eating sauerbraten as did my father. Mom's gone now and my niece usually makes it, but she was under the weather so I ended up making it this time, which I've never done before.

I used this recipe as my base, but doubled the marinade (we eat it with egg noodles and like lots of gravy) and used about 4 tablespoons sauerbraten spice.. I boiled the marinade and put two tablespoons sugar in it. I simmered for 10 minutes but that's not necessary. Marinated for 3-4 days.
Cook as in directions.

I used too large of a piece of meat which I should have cut in two, but overall it came out pretty good. This recipe is a good base recipe for sauerbraten and is easy to make.

If you have access to some venison it makes excellent sauerbraten.