Franken Sauerbraten

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Sauerbraten with Bread Dumplings and Red Cabbage



  •  2 – 3 lbs    Sirloin Tip Roast or Bottom Round Roast
  •                  Salt & Pepper
  •    1 large    Cooking Onion
  •    1 stalk    Celery
  •            1    Carrot
  •   6 slices    Bacon
  •    5 cups    Water
  •            1    Bay Leaf
  •          16    Juniper Berries
  •     ⅓ cup    Vinegar
  •       50 g    Sossenkuchen


Preheat oven to 350°F.
Clean and slice onion and cut celery and carrots into pieces.
Place 12 of the juniper berries in a pouch such as tea bag or cheese cloth and tie the top closed, throw the rest in with the vegetables.
In a Dutch Oven fry the bacon until enough grease is released to be able to brown the roast in.
Season roast with salt and pepper, add to the Dutch oven with the vegetables, leaving the bacon in with the roast. Brown the roast on all sides, stirring the vegetables frequently so they brown, but do not burn.

Once the roast is browned on all sides add the water, vinegar, bay leaf and juniper berries and bring to a boil on top of the stove.
Cover and place in the oven for 2-3 hours. Uncover after 1½ hours and finish cooking. Sauce should be reduced by about 1/3 in this time.

Remove roast and set aside keeping it warm while making the gravy. Remove the pouch with juniper berries and discard.
Strain the gravy through a sieve, pressing down  with a wooden spoon to force as much of the solids through as possible.
Return the gravy to the Dutch oven and bring to a boil.
Place the Sossenkuchen in a bowl and add some of the hot gravy, mix until it is dissolved and return to  the pot, simmer briefly. If needed add salt, pepper and Sossenkuchen to taste. Add a roux (butter & flour) if a thicker gravy is desired.

Slice the roast and arrange slices on a heated platter with some gravy drizzled over them. Serve the rest of the gravy in a separate bowl.
Generally served with Dumplings or Spätzle, Red Cabbage and Lingonberries.

lingonberries felix

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