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For north German-style: 2 tablespoons cornstarch or for south German-style: 10 crushed gingersnap cookies.1 - 2 cups beef broth (see hints below).2 to 3 tablespoons bacon fat, butter, or oil for browning.4 pounds beef roast (chuck, rump, or round).It's actually the way my Mutti used to make it and is so good. Just seasonings and cornstarch or all-purpose flour. However, in northern Germany, Lebkuchen is seldom used. Some American recipes actually add brown sugar as well (?). Over in America, the easy substitute for this are gingersnap cookies. In fact, one can buy Lebkuchen especially made for this purpose. Yes, it's the same kind of cookie that's enjoyed at Christmas. Well actually, in Germany Lebkuchen cookies are used. In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. During this time, all you need to do is daily turn the meat once or twice in the marinade. The traditional marinating time is anywhere from three to five days. For German Sauerbraten, that's not long enough! How long should you marinate the beef roast?įor most cooking, marinating normally takes from two hours to two days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast. Originally, horse meat was used, but that isn't common now-a days.

Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. What cut of meat is used for Sauerbraten? It just means that you need to do some planning to allow several days for the marinating to take place.īut, it's SO good and SO worth the time. it takes a fairly long time to marinate and to cook. A traditional sauerbraten is easy to make, but it's NOT quick.