Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Sauerbraten contributed by, Jack from The Seven Hills School in Cincinnati, Ohio USA






2 cups of water

1 cup of red wine

1 cup cider vinegar

1lemon, sliced

1/2 large onion, diced

1 clover garlic, diced

10 whole cloves

2 bay leaves

2 tablespoons white sugar

2 tablespoons salt

1 tablespoon juniper berries, crushed

1 teaspoon whole peppercorns

4 pound boneless beef chuck roast

2 cups chopped onions

2 cups chopped carrots

1 cup diced celery

8 gingersnap cookies, crushed



1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.

Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

Cover and cook roast on low 8 hours. Turn slow cooker off. Transfer roast to a cutting  board and cover with aluminum foil. Strain cooking liquid into large bowl and return vegetables to slow cooker to rest.

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Slice roast and serve with vegetables and gravy.


posted by SSnyder in German Recipes,Recipes and have No Comments

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