Shu’s Sauer Braden


Shu’s Sauer Braden


This is another request from one of my regular customers; since I haven’t made it my self I consulted with the brains of my household since she makes this fairly often. This takes some planning because you have to pickle the meat for 3-10 days.




1 pot roast of beef

1 pack of pickling spices

apple cider vinegar


6 ginger snap cookies

a small amount of flour


Put roast & spices in a seal able container and just barely cover with equal parts water & apple cider vinegar.

Rotate meat once daily, and again you pickle the meat for 3- 10 days.


Boil as you would a normal pot roast in the pickling mixture, adding water if needed. The cooking time being dependent on roast’s weight & size. For example on a stove 2 to 3 hours for a 3 to 5 pound roast. In a crock pot for a 3 to 5 pound roast cook about 6 hours. Essentially cook on a low heat until it is tender & starting to fall apart.


When the roast is done, take it out of the liquid and crumble 6 ginger snap cookies into the liquid and add a slurry (some water & flour) to thicken into a sauce.


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