Old Fashioned Authentic Sauerbraten Recipe

How to make it

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• 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.