Classic Sauerbraten Beef in Gingersnap Gravy Recipe

Enjoy a taste of German cuisine with this traditional sauerbraten beef in gingersnap gravy recipe. Tender beef is marinated in a flavorsome blend of red wine, vinegar, and spices for several days, resulting in a perfectly seasoned and fork-tender dish. The tangy and slightly sweet gingersnap gravy adds a unique twist to the dish, making it a standout crowd-pleaser. Serve the sauerbraten beef with classic sides like mashed potatoes and braised red cabbage for a hearty and satisfying meal.

Ingredients

• 4 pounds beef roast (such as bottom round or rump)
• 2 cups red wine
• 1 cup red wine vinegar
• 2 cups beef broth
• 2 onions, sliced
• 4 cloves garlic, minced
• 10 whole cloves
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 tablespoon black peppercorns
• 1 teaspoon salt
• 1 cup gingersnap cookies, crushed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions

1. In a large bowl, combine red wine, red wine vinegar, beef broth, sliced onions, minced garlic, cloves, bay leaves, juniper berries, black peppercorns, and salt.
2. Place the beef roast in the marinade, making sure it is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 3 days, turning the beef occasionally.
3. After marinating, remove the beef from the marinade and pat it dry with paper towels. Strain and reserve the marinade.
4. In a large Dutch oven, heat the butter over medium-high heat. Add the beef roast and sear on all sides until browned. Remove the beef and set it aside.
5. Reduce the heat to medium and add the reserved marinade to the Dutch oven. Bring it to a simmer and cook for 5 minutes.
6. Return the beef roast to the Dutch oven and add the crushed gingersnap cookies. Cover the pot and simmer for 3-4 hours, or until the beef is tender and easily falls apart.
7. Once the beef is cooked, remove it from the Dutch oven and set it aside to rest.
8. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly browned.
9. Gradually whisk in the cooking liquid from the Dutch oven to create a thick gingersnap gravy. Cook for an additional 2-3 minutes, stirring constantly.
10. Slice the sauerbraten beef and serve with the gingersnap gravy. Enjoy with mashed potatoes and braised red cabbage for a traditional German meal.

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