Sauerbraten, Louisiana-Style
PREP TIME: 2 Hours


Sauerbraten, or sweet and sour roast beef, is normally made with a beef top or rump roast. When the Germans settled Louisiana, they altered the recipe slightly in some neighborhoods and used cubed beef rather than whole roast in the recipe. I have had sauerbraten made with cubed pork here in the bayous of Louisiana as well.


  • 5 pounds beef rump roast, cubed
  • 2½ cups water
  • 1½ cups red wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • ¼ tsp ground ginger
  • 10 whole cloves
  • 6 bay leaves
  • 6 whole peppercorns
  • 1 purple sliced onion
  • 2 lemon slices
  • ¼ cup vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 1 tbsp minced garlic
  • ¼ cup sliced green onions
  • salt and cracked black pepper to taste
  • 1 cup broken Ginger Snap cookies
  • ¼ cup raisins
  • hot buttered noodles
  • ½ cup chopped parsley

In a crock or large bowl, combine water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, onion and lemon slices. Stir well to incorporate all spices. Add beef, coat well with marinade and refrigerate overnight, turning meat occasionally. In a large heavy-bottomed dutch oven, heat oil over medium-high heat. Remove meat from the liquid and reserve marinade. Place meat in the dutch oven and brown well. Add onions, celery, carrots, garlic and green onions. Sauté into the meat mixture for 3–5 minutes, or until vegetables are wilted. Add reserved marinade, bring to a rolling boil, cover and reduce heat to simmer. Allow meat to cook approximately 2 hours, checking occasionally for tenderness. Add additional liquid, beef or chicken stock to help flavor the sauce. Using a slotted spatula, remove meat from the liquid and set aside. Stir in ginger snaps and raisins and cook until sauce is thickened. Return meat to the pot and blend well into the mixture. Season to taste with salt and cracked black pepper. Serve over hot noodles and garnish with parsley.

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