sauerbraten

Name: Sauerbraten
Prep time: 25 min
Cook time: 3 h
Yield: 6
Ingredients: 1 quart(s) water; 2 cup(s) red wine vinegar; 12 - whole cloves; 2 - bay leaves; 3 teaspoon(s) salt; 3 teaspoon(s) brown sugar; 1 - boneless chuck roast or rump roast (4 lbs); 1/4 cup(s) all purpose flour; 2 tablespoon(s) 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

(1 RATING)

29 Pinches

Beth Goike

Elmont, NY

Updated on Oct 15, 2011

Family and Friends this Recipe a German Favorite.

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prep time 25 Min

cook time 3 Hr

method ---

yield 6 serving(s)

Ingredients

1 quart water
2 cups red wine vinegar
12 - whole cloves
2 - bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 - boneless chuck roast or rump roast (4 lbs)
1/4 cup all purpose flour
2 tablespoons 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

How To Make sauerbraten

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.

Step 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.
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