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Sauerbraten

10min.chef's picture
Ingredients
  Vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Bay leaves 2
  Whole cloves 12
  Pepper 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Onions 2 Large, sliced
  Salad oil 1⁄4 Cup (4 tbs)
  Round beef heel 4 Pound
  Flour 1⁄2 Cup (8 tbs), divided
  Shortening 3 Tablespoon
  Gingersnap crumbs 1⁄2 Cup (8 tbs)
Directions

1. Combine vinegar, water, bay leaves, cloves, pepper, mace, salt, sugar and onions in a large saucepan. Bring to a boil. Cool and stir in salad oil.
2. Place meat in a deep bowl. Pour vinegar mixture over meat. Place in refrigerator. Let stand 2 to 4 days, turning meat once a day so it will marinate evenly.
3. Remove meat from marinade and pat dry with paper towels. Cover surface of meat with 1/4 cup flour.
4. Heat shortening in Dutch oven over medium-high heat. Add beef and brown well on all sides.
5. Strain marinade. Add 1 cup strained marinade to beef.
6. Cover with vac-control valve closed and simmer over low heat 3 to 4 hours or until meat is fork tender. Turn meat occasionally.
7. Remove meat to a hot serving platter. Add enough strained marinade to Dutch oven to make 2 cups liquid. Combine remaining flour with 1/4 cup cold marinade and stir until smooth. Stir into liquid in pan. Bring to a boil, stirring constantly, and cook until smooth and thickened. Stir in gingersnap crumbs and heat thoroughly. Season to taste.
8. Slice beef and serve with gravy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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