Sauerbraten
From lacrenshaw 15 years ago
- 180 minutes to make
- Serves 6
This is "sorta/kinda" my German mother-in-law's recipe. She called this one a "quick" sauerbraten. Quick or not, she came right on through with this one!
Ingredients
- 2 1/2 cups water shopping list
- 1 1/2 cups red wine vinegar shopping list
- 1 carrot, chopped shopping list
- 1 celery stalk, chopped shopping list
- 2 medium onions, sliced shopping list
- 8 whole cloves shopping list
- 4 bay leaves shopping list
- 10 to 15 whole black peppercorns shopping list
- 3 pound rump roast shopping list
- 1/4 cup butter shopping list
- GRAVY~~ shopping list
- 1 1/2 cups marinade shopping list
- 1/2 cup water shopping list
- 1/2 cup gingersnap crumbs shopping list
- 2 tablespoons sugar (optional) shopping list
How to make it
- Combine all of the ingredients EXCEPT the beef and the butter in a pot.
- Bring to a boil.
- Place the meat in a bowl large enough that the marinade will cover it.
- Pour marinade over beef.
- Cover and refrigerate for 48 hours, turning meat twice daily.
- Remove meat from marinade.
- Reserve marinade.
- Pat meat dry.
- Sear the meat on all sides in the butter.
- Strain the marinade.
- Discard seasonings.
- Add marinade to pot with meat.
- Bring to a boil.
- Reduce heat, cover and simmer for 3 hours.
- GRAVY~ ~ ~
- Combine marinade, water and sugar (if desired).
- Bring to a boil.
- Add gingersnaps.
- Simmer gravy until it reaches desired thickness.
The Rating
Reviewed by 5 people-
Love German food! Your mother-in-law did great on this one!
juels
in Clayton loved it
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This ounds great. Got my 5!
pleclare
in Framingham loved it
Reviews & Comments 7
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