Sauerbraten
From minitindel 15 years ago
- 150 minutes to make
- Serves 6
This is so tender and delish but the marinate time is 2 to 3 days ......so make prep. ahead for this wonderful german meal............ In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Read more Most of us make it with beef, these days, ..... courtesy of german cooking See less
Ingredients
- You will need:................... shopping list
- A large crock or bowl for marinating the roast............. shopping list
- A large, tightly-covered kettle or Dutch Oven for cooking.............. shopping list
- 4- pound lean beef roast (Preferably rump or eye of round).............. shopping list
- Mix together in saucepan:........... shopping list
- 2 - Cup. red wine vinegar shopping list
- 2 - Cup. red wine shopping list
- 2 -Cup. water shopping list
- 1 - large onion, sliced shopping list
- 2 - bay leaves, shopping list
- 3 -cloves, shopping list
- 10 -peppercorns shopping list
How to make it
- . Heat marinating mixture to a simmer, then turn off heat.
- Pour mixture over meat in a large bowl, and allow it to cool. Cover and refrigerate for 3-5 days................
- Remove meat from marinade and drain fully. Strain and keep the marinade.................
- Brown the roast in enough oil to cover the bottom of the Dutch Oven. (Dredging the roast in flour before browning will help keep the oil from spattering.) .............
- Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid for the gravy.) .................
- Reduce heat, cover the kettle and allow to simmer for 2-1/2 hours, or until roast is tender................
- Remove it to a large platter, keeping it warm.............
- To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps. If more flavor is needed, add some beef base or bouillon cubes.
- The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.
The Rating
Reviewed by 5 people-
I think I had this in Koln - I wanted this recipe. Thank you for posting it
elgab89
in Toronto loved it
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Oh I love this stuff, I can already tell just by reading it its gonna be tender, juicy and delicious! Thanks for sharing!! ~Laura ;D
laurakaay
in Oroville loved it
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I do something similar, great recipe! may I suggest gingersnap cookies to thicken up the gravy!
midgelet
in Whereabouts loved it
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