Renates Unique Buttermilk Marinated Sauerbraten

Discover the rich, tangy flavors of *Renate’s Unique Buttermilk Marinated Sauerbraten*, a mouthwatering twist on the classic German pot roast. This recipe combines the creamy tang of buttermilk with aromatic spices like cloves, bay leaves, and peppercorns to create a deeply flavorful marinade that tenderizes a juicy beef roast over 48 hours. After slow-cooking to perfection, the dish is finished with a luscious gravy thickened with crushed gingersnap cookies, adding a hint of sweetness to balance the savory and sour notes. Perfect for special occasions or Sunday dinners, serve this sauerbraten with traditional sides like red cabbage and potato dumplings for an authentic and unforgettable meal. This recipe is a true celebration of bold flavors, slow-cooked comfort, and culinary heritage.

Nutriscore Rating: 66/100

Prep Time:720 mins

Cook Time:180 mins

Total Time:900 mins

Servings: 6

Ingredients

• 3 pounds Beef roast (chuck or rump)
• 4 cups Buttermilk
• 0.5 cups White vinegar
• 1 cup Water
• 1 Large onion, sliced
• 2 Carrots, chopped
• 2 Bay leaves
• 4 Whole cloves
• 1 teaspoon Whole black peppercorns
• 2 tablespoons Granulated sugar
• 2 teaspoons Salt
• 2 tablespoons Vegetable oil
• 2 cups Beef stock
• 8 Gingersnap cookies, crushed
• 2 tablespoons Fresh parsley, chopped (for garnish, optional)

Directions

Step 1

In a large glass or ceramic mixing bowl, combine the buttermilk, white vinegar, water, sliced onion, chopped carrots, bay leaves, cloves, peppercorns, sugar, and salt. Stir well to create the marinade.

Step 2

Place the beef roast in the marinade, ensuring it is completely submerged. Cover the bowl tightly with plastic wrap and refrigerate for 24 to 48 hours, turning the roast occasionally to ensure even marination.

Step 3

After marinating, remove the beef from the liquid and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.

Step 4

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef roast on all sides until a deep, golden crust forms. Remove the roast and set aside.

Step 5

Deglaze the pot with 1 cup of the reserved marinade, scraping up any caramelized bits from the bottom.

Step 6

Return the roast to the pot and add the beef stock along with 2 more cups of the marinade. Bring the liquid to a gentle simmer, cover with a lid, and reduce the heat to low.

Step 7

Cook the roast for approximately 3 hours, turning it occasionally, until the meat is fork-tender.

Step 8

Remove the cooked roast from the pot and keep it warm. Strain the cooking liquid into a separate saucepan.

Step 9

To thicken the gravy, whisk the crushed gingersnap cookies into the strained cooking liquid over medium heat. Stir until the gravy is smooth and slightly thickened.

Step 10

Slice the beef roast into thick slices and serve with the gingersnap gravy drizzled on top. Garnish with fresh parsley if desired.

Step 11

Serve alongside traditional sauerbraten accompaniments like red cabbage and potato dumplings or mashed potatoes. Enjoy!

Nutrition Facts

Serving size	(3724.9g)

Amount per serving	% Daily Value*
Calories	5496.1

Total Fat 338.3g	0%
Saturated Fat 126.5g	0%
Polyunsaturated Fat 18.8g
Cholesterol 1127.9mg	0%
Sodium 9319.1mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 168.9g
Protein 348.5g	0%

Vitamin D 507.5IU	0%
Calcium 1555.4mg	0%
Iron 41.4mg	0%
Potassium 7102.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 25.2%

Carbs: 19.8%