Sauerbraten Sour RoastFrom smurfetta 9 years ago
- 2 cups water shopping list
- 1 cup cider vinegar shopping list
- 1 cup red wine vinegar shopping list
- 1 medium onion, chopped shopping list
- 1 large carrot, chopped shopping list
- 1 T plus 1 tsp kosher salt, additional for seasoning meat shopping list
- 1/2 tp freshly ground black pepper shopping list
- 2 bay leaves shopping list
- 6 whole cloves shopping list
- 12 juniper berries shopping list
- 1 tsp mustard seeds shopping list
- 1 (3 1/2 to 4-pound) bottom round shopping list
- 1 T vegetable oil shopping list
- 1/3 cup sugar shopping list
- 18 dark old-fashioned gingersnaps, crushed shopping list
- 1/2 cup seedless raisins shopping list
How to make it
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.