Sauerbraten Recipe

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Sauerbraten

Dorothy Francone

By
@TWOKATMA

Takes long to marinate but worth the wait.


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Rating:

Comments:

Serves:

3-5 people

Prep:

24 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

bottom round pot roast
2 cups
vinegar
2 cups
water
2
onions
1
lemon
2 Tbsp
sugar
2 Tbsp
salt
4
bay leaves, dried
6
whole cloves
10
whole peppercorns
pinch
salt and pepper
flour or cornstarch
ginger snaps, crushed (optional)

Directions Step-By-Step

1
Heat the vinegar, water, sugar, salt, bay leaves,cloves and pepper corns in pot to boiling.
2
Slice lemons and onions. Put meat, lemons and onions into bowl or pot deep enough to cover the meat and the liquids
3
Pour the hot marinade over the meat, lemons and onions. Let marinate for at least 2 days, turning upside down 2-3 times during that time
4
Remove the meat from the marinade. Drain the marinade and save the liquid.
5
Sprinkle the meat with flour, salt and pepper and brown on all sides in large heavy pot. Once browned, lower the heat and add the liquid from the marinade. Cook on low heat for 2-3 hours until fork tender.
6
Remove meat from liquid and thicken the marinade with cornstarch or flour and water. Add some crushed gingersnaps if you like. When sauce is thickened to your liking, cut the meat and pour the sauce over the slices. Enjoy with red cabbage or any vegetables

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German