German Sauerbraten

Step 1

Combine all of the marinade ingredients in a large dutch oven and bring them to a boil over medium-high heat. Stir to ensure the sugar dissolves and the seasonings are well incorporated. Cook for 10 minutes and then cool completely before adding the beef.

Step 2

Choose a storage container that is small enough to keep the liquid covering as much of the beef at once as possible. Place the beef in the container and pour the cooled marinade over the top. Use a fork to wiggle the roast so that the liquid seeps underneath the meat in the dish.

Step 3

Cover and store in the fridge for at least 48 hours or up to 2 weeks. Turn the beef once or twice a day to make sure all sides marinate well.

Step 4

Remove the roast from the marinade to a clean plate and save the marinade, you will use it to cook the beef.

Step 5

Pat the beef dry with paper towels. In a large dutch oven, heat the olive oil over medium-high heat.

Step 6

Brown the beef on all sides, about 5 - 6 minutes per side.

Step 7

Pour the reserved marinade over the beef and bring it to a bubble. Place the lid on the dutch oven and bake for 2 - 2 1/2 hours at 350°F. Alternatively, you could reduce the heat to low and keep it simmering on the stovetop. The beef should be tender and read 150° F for medium done.

Step 8

Use a slotted spoon or serving forks to transfer the cooked beef to a carving board and cover loosely with aluminum foil while you finish the gravy.

Step 9

Use a slotted spoon to remove the solids from the cooking liquids in the dutch oven. Add the crushed ginger thin cookies and brown sugar and whisk them in. Cook for 5 minutes over medium-low heat, whisking to ensure the sugar dissolves. Taste and season with salt and pepper as desired.

Step 10

Thinly slice the beef and serve warm with a drizzle of the sweet and sour gravy over the top. It pairs perfectly with mashed potatoes, homemade spaetzle, buttered egg noodles, or potato pancakes.