This is my version of the popular German beef pot roast. A rump roast is marinated in a flavourful stock made with red wine, vinegar, garlic, peppercorn and cloves. After 3 hours of braising, it becomes so tender and juicy. Delicious served with mashed potatoes and vegetables.
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe. - 07 Dec 2002 (Review from Allrecipes US | Canada)
My parents are from Germany/Austria and if you want an authentic sauerbraten, you must marinate for a good three days or else is just isn't sauerbraten. This however, was a good recipe. - 20 Sep 2002 (Review from Allrecipes US | Canada)
Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE! - 08 Dec 2001 (Review from Allrecipes US | Canada)