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The Hirshon German Sauerbraten

The Hirshon German Sauerbraten

  • Total Time: 0 hours


Units Scale
  • 4 lb. beef bottom round (eye of the round preferred)
  • ***
  • For the marinade:
  • 1 1/2 c. top-quality red wine vinegar
  • 1/2 c. top-quality cider vinegar
  • 2 cups bottled water
  • 2 cinnamon sticks
  • 7 whole juniper berries lightly crushed
  • 7 whole allspice berries, lightly crushed
  • 12 whole black peppercorns, lightly crushed
  • 1 tablespoon mustard seeds
  • 12 cloves
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 medium onion, chopped
  • 1 large peeled carrot, chopped
  • 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
  • 1 bunch celery leaves
  • 1 bunch fresh thyme
  • 1 bunch fresh parsley
  • ***
  • For cooking:
  • 2 c. onions, peeled and roughly chopped
  • 2 c. carrots, peeled and roughly chopped
  • 2 c. celery, peeled and roughly chopped
  • 1/3 cup packed dark brown sugar
  • 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
  • Beef stock as needed for gravy


  1. To make the beef: Trim the excess fat from the roast. With a fork or skewer, pierce the meat in several places.
  2. In a large non-reactive saucepan over high heat, combine the marinade ingredients. Whisk together. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
  3. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
  4. When ready to cook, preheat the oven to 325 degrees. Heat a large saute pan and add a small amount of vegetable oil. Remove the beef, straining and reserving the marinade. Discard the marinade solids. Add dark brown sugar to strained marinade.
  5. Pat the meat dry, rub with oil and sear the beef in the saute pan until brown on all sides, being careful not to let the oil splatter.
  6. Place the onions, carrots and celery in the bottom of a non-reactive, preferably Pyrex, roasting pan. Place the seared beef on top of the vegetables. Pour the reserved, strained marinade over the top.
  7. Cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
  8. Remove the meat from the pan and keep warm. Strain the liquid to remove the solids, purée solids. Return the liquid to the pan with the puréed vegetables and put in a non-reactive pan over medium-high heat. Whisk in the gingersnaps and cook until overly thickened, stirring occasionally. Thin with beef stock to taste, simmer 1 more minute.
  9. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce, spätzle and some shredded purple cabbage.
  • Prep Time: 0 hours
  • Cook Time: 0 hours