You are here

Sauerbraten

Chef.at.Home's picture
Ingredients
  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Salt 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Whole cloves 12
  Bay leaves 6
  Whole black peppercorns 6
  Onions 2 Medium, sliced
  Lemon 1 , sliced
  Boneless beef round rump roast 4 Pound
  Cooking oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Broken gingersnaps 1 Cup (16 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Hot buttered noodles 1 Cup (16 tbs)
Directions

In crock or large bowl combine the 2 1/2 cups water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onion and lemon; add meat.
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.

Recipe Summary

Cuisine: 
German
Course: 
Main Dish
Techniques: 
Marinate
Ingredient: 
Beef

Rate It

Your rating: None
4.15357
Average: 4.2 (14 votes)