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Beef Blade Sauerbraten

Budget.Gourmet's picture
Sauerbraten has a unique taste. The beef and vinegar gives the Sauerbraten an exhilarating taste. Sauerbraten is inspired by restaurants across the world. Must catch it.
  Beef blade pot roast 1
  Garlic 1 Clove (5 gm), halved
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cider vinegar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Onions 2 , sliced
  Bay leaves 2
  Peppercorns 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Lard 2 Tablespoon

1. Rub meat with cut surface of garlic, then with salt and pepper. Put meat and garlic into a deep casserole having a cover.
2. Heat the vinegar, water, onions, bay leaves, peppercorns, and sugar just until boiling; pour over meat and allow to cool. Cover and refrigerate 4 days, turning meat each day.
3. Remove meat; strain and reserve liquid.
4. Brown meat in heated lard in a Dutch oven, turning to brown evenly. Add half of the reserved liquid; cover and simmer 2 to 3 hours, or until meat is tender, adding additional liquid as needed.

Recipe Summary

Difficulty Level: 
Side Dish

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Beef Blade Sauerbraten Recipe