Classic Sauerbraten


  1. Combine first 8 ingredients in large saucepan and bring to boil. Cool.
  2. Split beef lengthwise and place in pan slightly larger than beef. Pour marinade over. Cover and chill 2 days, turning beef three times daily.
  3. Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 3½-4 hours.
  4. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
  5. Mix oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes.
  6. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  7. Slice beef and arrange in large baking dish.  Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
  8. Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.


  • 10 bay leaves
  • 5 Cups beef broth, condensed
  • 1 22-24 Lb. beef, Gooseneck bottom round
  • 2-1/2 Tsp. cloves, whole
  • 1-1/4 Cups flour, all-purpose
  • 1-2/3 Cups gingersnap cookie crumbs
  • 5 lemon(s), cut into 8 wedges
  • 1-1/4 Cups oil, vegetable
  • 5 onion(s), coarsely chopped
  • 2-1/2 tsp. peppercorns, black
  • 2 Tbsp. salt
  • 1-2/3 Cups sugar, dark brown, packed
  • 5 Cups vinegar, cider
  • 10 Cups water