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Sauerbraten With Red Wine Vinegar's picture
  Water 1 Quart
  Red wine vinegar 2 Cup (32 tbs)
  Whole cloves 12
  Bay leaves 2
  Salt 3 Teaspoon
  Brown sugar 3 Teaspoon
  Boneless beef 1 (Chuck / Rump Roast)
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Large, cut into wedges
  Carrots 5 Medium, cut into 1 1/2 inch pieces
  Celery ribs 2 , cut into 1 1/2 inch pieces

In a 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 days, turning twice each day.
Discard marinade and spices.
Pat roast dry; dredge in flour.
In a large skillet over medium-high heat, brown roast in oil on all sides.
Transfer to a small roasting pan Add the onion, carrots, celery and reserved marinade.
Cover and bake at 3250 for 3 to 3-1/2 hours or until meat is tender.
With a slotted spoon, remove meat and vegetables to a serving platter.
Strain cooking juices; thicken if desired.

Recipe Summary

Main Dish

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Sauerbraten With Red Wine Vinegar Recipe