German Sauerbraten Recipe

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German Sauerbraten

Sheila M

By
@Gadiva

An orphaned recipe I adopted.


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Method:

Bake

Ingredients

4 lb
beef rump or siloin tip
1.5 c
vinegar
1 c
cola
3/4 c
water
3 medium
onions, sliced
2
stalks celery, sliced
10
whole black peppercorns
10
whole cloves
3
bay leaves
2 Tbsp
sugar
1.5 tsp
salt
1
flour
3 Tbsp
oil

GRAVY INGREDIENTS

3 c
drippings plus strained marinade
5 Tbsp
flour
5 Tbsp
ginger snap crumbs

Directions Step-By-Step

1
Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
2
In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
3
Fasten bag tightly and lay flat in a 9" X 13" pan.
4
Refrigerate, turning bag each day.
5
(If you like sour sauerbraten, let marinate for 4 days.)
6
When ready to cook, remove meat (saving marinade) and dry well.
7
Rub the surface lightly with flour.
8
In a dutch oven, heat oil and slowly brown the meat well on all sides.
9
Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
10
Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
11
If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
12
Remove the meat and keep warm until ready to slice.
13
Into a large measuring cup, strain the drippings.
14
Add several ice cubes and let stand for a few minutes until the fat separates out.
15
Remove the fat, then make the gravy.
16
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.
17
Taste for seasonings and adjust if necessary.
18
This makes about 3 cups of gravy.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy
Hashtags: #german, #Sauerbraten