Sauerbraten Recipe

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Sauerbraten

Beth Goike

By
@lilbeth

Family and Friends this Recipe a German Favorite.


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Rating:

Serves:

6

Prep:

25 Min

Cook:

3 Hr

Ingredients

1 qt
water
2 c
red wine vinegar
12
whole cloves
2
bay leaves
3 tsp
salt
3 tsp
brown sugar
1
boneless chuck roast or rump roast (4 lbs)
1/4 c
all purpose flour
2 Tbsp
vegetable oil
1
large onion cut into wedges
5 medium
carrots cut into 1-1/2 inch pieces
2
celery ribs cut into 1-1/2 inch pieces

Directions Step-By-Step

1
In large bowl combine the water vinegar cloves bay leaves salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gal. resealable plastic bag. Add the roast; seal bag and turn to coat. Refrigerate for 1-2 day,turning twice a day.
2
Discard marinade and spices. Pat roast dry; dredge in flour. In large skillet over medium high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrot , celery and reserved marinade. Cover and bake at 350 degrees for 3 to 3-1/2 hours or until meat is tender. With slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices, thicken if desired.

About this Recipe

Course/Dish: Beef