Beef Sauerbraten From Germany
From lor 16 years agoIngredients
- 4 pounds beef Rump Or sirloin Tip shopping list
- 1-1/2 cup vinegar shopping list
- 1 cup Coca-Cola shopping list
- 3/4 cup water shopping list
- 3 medium Sliced onions shopping list
- 3 Stalks celery, Sliced shopping list
- 2 Sliced carrots shopping list
- 3 cup drippings Plus shopping list
- Strained marinade shopping list
- 8-10 Whole black peppers shopping list
- 2-3 whole cloves shopping list
- 1-2 bay leaves shopping list
- 2 tablespoon sugar shopping list
- 1-1/2 teaspoon salt shopping list
- flour shopping list
- 3 tablespoon oil shopping list
- 5 tablespoon flour shopping list
- 5 tablespoon ginger snap Cookie Crumbs shopping list
- Note: The recipe doesn't call for garlic but I like to mince 2 garlic cloves and toss them in. shopping list
How to make it
- GRAVY:
- Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly combine vinegar, Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
- Fasten bag tightly and lay flat in a 9 X 13 pan.
- Refrigerate, turning bag each day. (If you like sour sauerbraten, allow it to marinate for 4 days.)
- When ready to cook, remove meat (saving marinade) and dry well.
- Rub the surface lightly with flour.
- In a Dutch oven, heat oil and slowly brown the meat well on all sides.
- Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
- Cover tightly and simmer on surface heat or in a preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender.
- If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven.
- Remove the meat and keep warm until ready to slice.
- Into a large measuring cup, strain the drippings.
- Add several ice cubes and let stand for a few minutes until the fat separates out.
- Remove the fat, then make the gravy.
- TO MAKE THE GRAVY:
- In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.
- Taste for seasonings and adjust if necessary.
- This makes about 3 cups of gravy.
The Rating
Reviewed by 5 people-
Love sauerbraten! I lost the recipe I had, so this will be put in a safe place!
morninlite in Kalamazoo loved it
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