sauerbraten
(1 rating)
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Family and Friends this Recipe a German Favorite.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
3 Hr
Ingredients For sauerbraten
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1 qtwater
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2 cred wine vinegar
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12whole cloves
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2bay leaves
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3 tspsalt
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3 tspbrown sugar
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1boneless chuck roast or rump roast (4 lbs)
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1/4 call purpose flour
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2 Tbspvegetable oil
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1large onion cut into wedges
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5 mdcarrots cut into 1-1/2 inch pieces
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2celery ribs cut into 1-1/2 inch pieces
How To Make sauerbraten
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1In 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.
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2Discard 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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