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Sauerbraten II

Western.Chefs's picture
Sauerbraten is an easy to prepare side dish which you will simply love. I bet, you will surely get a huge fan following for this one!
  Eye round pot roast 6 Pound
  Salt pork 1⁄4 Pound
  Salt To Taste
  Ground black pepper To Taste
  Onions 2 , sliced
  Parsnip 1⁄2 , sliced
  Leeks 2 , sliced
  Carrots 2 , sliced
  Bay leaves 2
  Whole cloves 6
  Peppercorns 12
  Juniper berries 12
  Red wine vinegar 1 Quart
  Lard 2 Tablespoon (Drippings)
  Rye bread heel 1

1. Lard the roast with salt pork and season with the salt and pepper.
2. Place the meat in a large bowl and add the vegetables, bay leaves, cloves, peppercorns and juniper berries. Bring the vinegar to a boil and pour over the top. Let the meat marinate, covered, a week or more in the refrigerator, turning it twice daily.
3. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. In a Dutch oven heat the fat, add the meat and brown on all sides. Add the marinade with the vegetables, making sure the liquid does not come more than halfway up the meat.
4. Cover and simmer until the meat is tender, three to four hours. Toward the end of the cooking period, add a heel of rye bread.
5. Remove the roast to a warm platter and keep hot while preparing the gravy.

Recipe Summary

Side Dish

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Sauerbraten II Recipe