When I go to Germany to visit my family, I always love to spend time sitting around the kitchen table talking about old recipes. Even though we all have tweaked the recipes to fit more modern methods (even my grandmother), there are some authentic recipes that are just fun to read about, even if we rarely take the time to cook them.
This is one of the recipes I enjoy hearing about. You’ll notice that the recipe is written in the old fashioned manner, all in one paragraph. I hope you enjoy reading it, and maybe even give it a try and let us know how it turned out.
Place a roast in a small crock or a glass bowl. Cover the roast with a mixture of half water and half vinegar. Add 1 onion cut up, 2 bay leaves, and about 4 or 5 peppercorns. Put a flat board or plate on the crock and let this stand in a cool dark closet or corner for 2 days. Remove the meat. Dredge the meat in a mix of flour, salt, and pepper. Heat a large cast iron pot and add shortening, then brown the meat on both sides. When the meat is browned, leave in pot and add some of the soaking liquid into the pot, plus about 1 tablespoon of sugar, more or less depending on your taste. Turn heat down under the pot to low, cover the pot and let meat simmer very slowly until tender. Add a little more of the soaking liquid if you need to and continue cooking until the meat is as tender as you can get it. Remove the meat and thicken the liquid in the pot with some flour to make gravy, adding more soaking liquid if you need to.
If you enjoy reading old recipes as much as I do, I know you got a kick out of this one. I can imagine an old kitchen with a big ‘cold’ pantry meant for food storage, filled with potatoes, onions, and other root vegetables, shelves lined with jars of canned foods, and a crock sitting patiently in the corner.
Now that I’m talking about it, maybe this would be a fun recipe to try. I may just see if I can talk my family into giving it a try. I’ll let you know!
Love old German recipes. My husband spent a year in Germany as an exchange student. We’ve been back to visit with his host family 3 times in the last 20 years. Staying in their home, experiencing true German culture, wonderful food and wonderful experiences. Our children have been with us on 2 of those trips. Thanks for sharing the recipe!
I would like to try the recipe, but I am just wondering…we leave the meat out (as in not the fridge) for 2 days? I’m thinking this is a recipe best used in the fall or winter. I live in an apartment and it has been quite humid up here in Ontario.
Yes, you would definitely want to put the marinating meat in a cool to cold location. We live where we won’t get any cold weather until possibly in December or January. We have a closet on an outside wall that may be cool enough. I’ll set the bowl way in the back on a shelf and keep the door closed. I’ll be sure to check back in when I try it this winter. Thanks Wilmot Wife for sharing your thoughts.
I made sauerbraten for Christmas last year and stored it in the refrigerator. It was delicious! Thanks for this recipe… it is similar to the one I used. I may try this one next time and save the space in the refrigerator. Always great to see your recipes!
Thank you, Dawn. If you try this recipe please come back and comment to let us know how it turned out. I have to wait for the weather to cool down before I try it, but I’m thinking it will be fun around Christmas time. Thanks again, Dawn.
My mother-in-law used to add the crumbs from gingersnaps in the gravy. That gives it an extra kick and thickens the gravy nicely.
I would make this but would let the roast rest in the fridge. Otherwise, it seems easy.
FINALLY! Someone knows what real true saurbraten is! My grandmother is German and my mother and they laugh at some of the recipes people say are”old world German saurbraten. But this truly is and thank you for posting it! Because NOTHING beats the TRUE saurbraten! P.s. my grandmother also puts sour cream in hers as well its wonderful please try it…she adds it to her gravy! Thanks!
She was experimenting with the sour cream!! Its great!