Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 4   Average: 5/5]

Sauerbraten is an excellent Oktoberfest dish that can be made throughout the fall and winter. Oktoberfest is the world’s largest celebration. Every year, six million people head to Munich to partake in the 16 day carousal. If you’re not heading to Germany, celebrate at home with a Bavarian beer and soul-satisfying Sauerbraten. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, or red cabbage. This classic, but easy recipe requires advance planning, but is has a flavor and aroma that is incredible. Set it up on a Sunday and serve it on a cool autumn night for dinner. 

  • 3 Pounds Brisket
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 2 Medium Onions (Sliced)
  • 1 Large Carrot (Sliced)
  • 1 Celery Rib (Chopped)
  • 4 Whole Cloves
  • 4 Black Peppercorns
  • 2 Bay Leaves
  • 2 Cup Red Wine Vinegar
  • 5 Cups Water
  • 3 Tablespoons Olive Oil
  • 1/2 Cup Butter
  • 1/4 Cup Plus 1 Tablespoon Unbleached Flour
  • 1 Tablespoon Sugar
  • 8 Gingersnaps
  1. Pat dry brisket and then season with kosher salt and pepper. Place in large –size glass bowl. Set aside.
  2. In a medium-size bowl combine onions, carrots, celery, cloves, peppercorns, bay leaves, vinegar, and water.
  3. Pour mixture over brisket, adding more water if brisket isn’t completely covered. Cover bowl with plastic wrap and place in fridge for 4 days. Turn daily. On fifth day remove brisket from bowl and reserve marinade.
  4. In heavy pot (non-reactive), over a medium heat, add olive oil and 2 tablespoons butter. Brown brisket on all sides. Add reserved marinade and bring to a boil. Turn heat down to low and simmer, partially covered with lid, for 3 1/2 hours.
  5. In small-size saucepan melt remaining butter over a low heat. Add flour and sugar. Stir for 5 minutes until dark brown. Add to simmering meat mixture. Stir well. Cover and continue cooking for 1 more hour until meat is tender.
  6. Remove meat to warmed serving platter. Stir crushed gingersnaps into sauce and cook for 10 minutes until mixture thickens. Pour gravy over sauerbraten and serve.
  7. Serves 4
  8. “Work With What You Got”
  9. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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