• 1/2 cup vinegar
  • 1/2 cup water
  • 1 onion, sliced
  • Salt and pepper
  • 1 bay leaf
  • 1 clove
  • 1 1/2 lbs. beef (shoulder)
  • 1 marrow bone
  • 2 tablespoons fat
  • 1 onion
  • 1 tomato
  • Sauce:
  • 1 tablespoon flour
  • vinegar or lemon juice
  • pinch of sugar
  • salt
  • butter
  • cream or wine


Cook vinegar, water, sliced onion and seasoning together for 10 minutes. Steep beef in this marinade for 2 to 3 days. Drain (save liquid). Brown the meat and marrow bone in hot fat. Add the onion, tomato and 1/2 cup of the marinade. Cover and simmer on top of range for 1 hour. Turn the meat in the remaining liquid so it is coated on all sides. Carve and put on a warm platter. For sauce, mix flour with pan liquid smoothly. (Note: It may be easier to make a flour and water slurry, then stir it in.) Add the rest of the marinade and stir until smooth and thickened. Sauerbraten sauce calls for more ample ingredients than other sauces. Add, to taste, a little vinegar or lemon juice, a pinch of sugar, salt, a little fresh butter and a tablespoon of cream or wine. Serve with potatoes, dumplings or spatzle. Serves 3 - 4.

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Submitted 6/13/05.
Source: German Cookery by Elizabeth Schuler
Submitted By: Joy Bowers