Sauerbraten With Pickling Spice Recipe


Cooking Time3 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Beef pot roast4 Pound
 Salt2 Teaspoon
 Ground ginger1 Teaspoon
 Cider vinegar2 Cup (32 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Onions2 Medium, sliced
 Whole pickling spice2 Tablespoon (Mixed)
 Bay leaves2
 Peppercorns1 Teaspoon
 Whole cloves8
 Sugar1⁄3 Cup (5.33 tbs)
 Fat2 Tablespoon
 Flour/6 gingersnaps, crushed1 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size

Calories 902 Calories from Fat 537

% Daily Value*

Total Fat 60 g91.6%

Saturated Fat 23.5 g117.4%

Trans Fat 0 g

Cholesterol 203.8 mg

Sodium 843.1 mg35.1%

Total Carbohydrates 25 g8.2%

Dietary Fiber 2.9 g11.6%

Sugars 14.4 g

Protein 59 g118.7%

Vitamin A 0.5% Vitamin C 9.3%

Calcium 7.9% Iron 31.9%

*Based on a 2000 Calorie diet


Rub meat with salt and ginger; put in large bowl.
Combine remaining ingredients except fat and flour; bring to boil and pour over meat.
Cover and put in refrigerator for 3 days.
Turn meat once each day.
Remove meat from pickling liquid; reserve liquid.
Dry meat with paper towel.
Brown meat on all sides in fat in heavy kettle.
Put on rack; add 1 cup reserved pickling liquid and half the onions and spices from liquid.
Cover tightly and simmer very slowly for 3 1/4 hours, or until tender, adding more liquid as needed.
Remove meat to hot platter.
Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups.
Skim off excess fat.
Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps.
Serve with sliced meat, mashed potatoes, rice, or potato dumplings.
Makes about 6 servings.