Sauerbraten II

May 11, 2023May 11, 20230 13

Hearty and flavorful Sauerbraten II recipe

by The Chefin Meat

Prep

30 min

Cook

4 hr

Ready In

4 hr 30 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

653

Sugar

10g

Fat

22g

Sauerbraten II is a classic German dish that is typically made with marinated beef and is slow-cooked for several hours. This version, which uses gingersnaps to add a sweet and tangy flavor to the dish, is a hearty and flavorful meal that is perfect for a cold winter's day. The beef is tender and juicy, and the vegetables are soft and flavorful. This dish is often served with spaetzle or boiled potatoes and red cabbage.

Instructions

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Crush the gingersnaps into crumbs and set aside.
3.	Place the beef in a large, shallow dish.
4.	Combine the potatoes, carrots, celery, and onion in a large bowl and arrange around the beef in the dish.
5.	In a separate bowl, dissolve the beef bouillon cubes in 2 cups of hot water, then pour over the beef and vegetables.
6.	Sprinkle with the gingersnap crumbs and black pepper.
7.	Cover the dish tightly with foil and bake in the preheated oven for 3 1/2 to 4 hours, or until the beef and vegetables are tender. Serve hot.

PROS

Sauerbraten II is a delicious and hearty German dish that is perfect for a cold winter’s day.

The beef is tender and moist, and the vegetables are flavorful and tender as well.

This dish can be made ahead of time and reheated, making it perfect for a busy weeknight.

CONS

This recipe requires a long cooking time, so it may not be suitable for those who are short on time.

The gingersnaps in the recipe may be difficult to find in some areas, but they can be substituted with breadcrumbs if necessary.

HEALTH & BENEFITS

While Sauerbraten II is not the healthiest dish, it does contain several ingredients that are beneficial to your health.
The beef is a great source of protein and iron, while the vegetables are high in fiber, vitamins, and minerals.

	15 gingersnaps
	4 1/2 pounds rump roast
	7 potatoes , peeled and quartered
	6 carrots , cut into 1 inch pieces
	6 stalks celery , cut into 2 inch pieces
	1 onion , quartered
	2 cubes beef bouillon
	1/2 teaspoon freshly ground black pepper