Recipe
Old Fashioned Authentic Sauerbraten Recipe
  Add Step-by-Step Photos
|
Midgelet / All my dishes 1 year, 7 months ago
This is how my father always prepared our family's sauerbraten. There are varied recipes chef's have , but we think this the easiest and best with superb flavor and delightful gravy.I have updated the recipe using a ziplock bag and not a crock for ma... More
Prep:4323m Cook:180m Servings:8
|
 Midgelet |
|
||
Fans
Ingredients
- 1 boneless 4 lb beef shoulder ( clod ) roast
- 1 large onion sliced
- 3 large carrots sliced
- Marinade & Gravy:
- 1 cup white vinegar
- 1 cup white sugar
- 1 heaping Tbs. pickling spice
- 2 bay leaves
- Gingersnaps cookies , 1/4 cup pulverized boxed store-bought kind
- or Flour to thicken gravy ( optional )
Directions
- In a saucepot combine the vinegar, sugar, spice, bay leaves, onions and carrots and bring to a rolling boil.
- Pour immediately over the roast which as been placed in a crock or glass bowl ( non metal ) .
- Let cool to room temperature.
- The old way is to marinate the meat in the crock but I transfer the meat and marinade into a heavy duty ziplock plastic bag.
- I then place the bag into a bowl or crock again for convenience of turning the bag.
- Place marinating meat in a cold area ( such as a root cellar, cold basement etc. ) in your home.
- Let marinade about 3 to 5 days.-( the longer- better flavor) , turning meat in the bag at least twice a day-.
- The meat won't spoil in the pickled mixture but if you feel uncomfortable you can place the meat in the refrigerator.
- When ready to cook, remove roast from marinade and salt and pepper the meat.
- Place meat in roasting pan and pour over marinade.
- Seal pan tightly with heavy duty aluminum foil.
- Roast at 325F 3 to 4 hours ( baste meat with liquid every hour ) until meat is fork tender.
- Remove meat to a platter.
- Strain liquid from the roasting pan into a sauce pan, reserving the carrots for garnish.
- Thicken liquid with some flour or pulverized gingersnaps and stir to make desired thickened gravy.
- Serve this sauce over slices of meat, garnished with some of the carrots.
- Accompany sauerbraten with items such as red cabbage, potato pancakes, potato dumplings or wide egg noodles.
- Sauerbraten reheats well and I prefer to serve it the following day since the meat slices best when cold and reheated.
- I hope you enjoy this simple but delicious family recipe of mine.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Old Fashioned Authentic Sauerbraten Recipe
Groups
This recipe belongs to the following groups:
You need to be logged in to add a recipe to a groupRelated Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Sour Cream Cake - Crispy Duck Recipe - Homemade Italian Sausage Recipe - Bakery Icing Recipe - Tuna Casserole - How To Preserve A Christmas Tree - Almondine Sauce - Low Calorie Sweet And Sour Sauce Chicken Recipe - Chicken Dip - Cornbread Cassorole Recipes - Saute Mushrooms - Cooking Recipes For Wok - Carmel And Chocolate Dipped Apple Recipes - Spinich Dip - Quiche Recipes Buttermilk - Rice Vinegar Dressing - Chicken Dip - Stovetop Lasagna -
Sour Cream Cake - Crispy Duck Recipe - Homemade Italian Sausage Recipe - Bakery Icing Recipe - Tuna Casserole - How To Preserve A Christmas Tree - Almondine Sauce - Low Calorie Sweet And Sour Sauce Chicken Recipe - Chicken Dip - Cornbread Cassorole Recipes - Saute Mushrooms - Cooking Recipes For Wok - Carmel And Chocolate Dipped Apple Recipes - Spinich Dip - Quiche Recipes Buttermilk - Rice Vinegar Dressing - Chicken Dip - Stovetop Lasagna -
raelene1951 1 year, 7 months ago said:
My German step father would have loved this!
I'll give it a try soon. Thank you for the post.
herby 1 year, 7 months ago said:
I never knew how it was made, all i know how good it tastes !
redkitchen 1 year, 6 months ago said:
Mm mmmm! Thanks! I LOVE all things German.
mrgresch 5 months, 2 weeks ago said:
This is how I remember the dish! The gingersnaps make all the difference.