Recipe By Chris Simpler
Published Jun 19th
Traditional Sauerbraten
Prep 15m Cook 4h Additional - Ready In 2d 4h 15m
Servings 6 servings Calories 455.8

I found two slightly different hand written versions of this, my Grandmother’s recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn’t rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Recipe Ingredients

  • 3 pounds beef rump roast
  • 2 large onions, chopped
  • 1 cup red wine vinegar, or to taste
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon white sugar
  • 10 whole cloves, or more to taste
  • 2 bay leaves, or more to taste
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 10 gingersnap cookies, crumbled

Cooking Directions

  1. 1 Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. 2 Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  3. 3 Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  4. 4 Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts

  • Calories 455.8
  • Carbohydrate 20.9 g
  • Cholesterol 100.3 mg
  • Fat 22.3 g
  • Fiber 1.9 g
  • Protein 40.7 g
  • Saturated Fat 6.8 g
  • Sodium 1682.5 mg
  • Sugar 8 g

Chef's Notes

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


  1. Delicious recipe as written. My Oma's recipe, had the following tiny differences. Marinade: sliced onions, not chopped. She added a crushed clove of garlic, an extra ½ cup of both water & vinegar, used freshly cracked black PEPPERCORNS and added ½ teaspoon WHOLE allspice with the whole cloves and bay leaves. She always said: Keep - Read more ...
  2. This is one fantastic recipe for sauerbraten. I made the sauerbraten twice within a period of two (2) weeks. I'm ready to make another batch. The family loves it! The only changes I made were: (1) added about a teaspoon of granulated garlic to the marinate; (2) used chuck roast rather than rump roast due - Read more ...
  3. This was our first experience with sauerbraten. The flavours were good but I had a couple of problems. First of all it came out soooo dry. The gravy helped but I don't think gravy should be a rescue. The gingersnaps are supposed to be crumbled. I would say they need to be crushed into bread - Read more ...
  4. Chris Simpler this recipe was so tasty delicious!! I followed the recipe to a T but marinated for 5 days & used a crockpot on low for 6 hours for 3lbs of roast & oh goodness was it delicious, I can't wait to make it again. This was the first time I attempted it for - Read more ...
  5. This takes some advance planning but is SO worth the effort! I browned mine and then cooked it in a crock pot....yum! So the day of the meal really did not take a lot of time or effort and it made a wonderful family meal! We have a traditional German restaurant close by - and - Read more ...
  6. My husband bemoaned the closing of his favorite German restaurant so it was time to hit Allrecipes and try to make it myself. Thank you so much Chris for submitting your grandmother's recipe. This was surprisingly easy to make. Do make sure to get roast whose sell by date includes the marinating days, the cooking - Read more ...
  7. I cooked this in the crock pot all day (8 hours - 6 lbs) after marinating it for 5 days. WOW! Excellent falvor! I have made this in the past and it turned out tough - the crockpot is the way to go! Made the gravy with Nabisco Ginger Snaps - A real hit at - Read more ...
  8. This was my first attempt at making sauerbraten and it turned out delicious! The flavor was mouthwatering and the gingersnaps made all the difference with the flavor. A very nice balance... It was extremely tender, but I wonder if I should slice the meat into serving portions before marinating in the spices? It just fell - Read more ...
  9. Memories! Vielen Dank!