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Sauerbraten Recipe


2 cups dry red wine,
1 cup apple cider vinegar,
2 onions,
2 sprigs fresh thyme,
2 Tbsp. sea salt,
2 Tbsp. sugar,
1 Tbsp. grainy mustard,
1/4 tsp. freshly grated nutmeg,
10 cloves,
1 Tbsp. black peppercorns, crushed,
2 bay leaves,
3 to 4 lb. roast beef eye of round,
2 Tbsp. olive oil,
1 tsp. grated ginger,
1 cup water.


In a large bowl mix together the wine, vinegar, 1 cup water, 2 onions, diced, salt, sugar, mustard, nutmeg, cloves, peppercorns, thyme and bay leaves and ginger. Add the meat and cover with plastic wrap. Refrigerate and let the meat marinate for 2-3 days, turning several times. Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a large skillet heat the olive oil and brown the roast on all sides. Deglaze with the reserved marinade and bring to a boil. Reduce the cooking temperature, cover and simmer for 3 1/2 hours or until the meat is tender. Remove the meat and let it sit for 10 minutes before slicing. Strain the cooking liquid and skim off the surface to remove most of the fat. Bring the sauce to a boil and reduce it until the desired thickness. Serve the sauerbraten with its reduction sauce and homemade spaetzle.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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