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Sauerbraten With Pickling Spice

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  Beef pot roast 4 Pound
  Salt 2 Teaspoon
  Ground ginger 1 Teaspoon
  Cider vinegar 2 Cup (32 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Onions 2 Medium, sliced
  Whole pickling spice 2 Tablespoon (Mixed)
  Bay leaves 2
  Peppercorns 1 Teaspoon
  Whole cloves 8
  Sugar 1⁄3 Cup (5.33 tbs)
  Fat 2 Tablespoon
  Flour/6 gingersnaps, crushed 1 Tablespoon (Adjust Quantity As Needed)

Rub meat with salt and ginger; put in large bowl.
Combine remaining ingredients except fat and flour; bring to boil and pour over meat.
Cover and put in refrigerator for 3 days.
Turn meat once each day.
Remove meat from pickling liquid; reserve liquid.
Dry meat with paper towel.
Brown meat on all sides in fat in heavy kettle.
Put on rack; add 1 cup reserved pickling liquid and half the onions and spices from liquid.
Cover tightly and simmer very slowly for 3 1/4 hours, or until tender, adding more liquid as needed.
Remove meat to hot platter.
Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups.
Skim off excess fat.
Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps.
Serve with sliced meat, mashed potatoes, rice, or potato dumplings.
Makes about 6 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
220 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 902 Calories from Fat 537

% Daily Value*

Total Fat 60 g91.6%

Saturated Fat 23.5 g117.4%

Trans Fat 0 g

Cholesterol 203.8 mg67.9%

Sodium 843.1 mg35.1%

Total Carbohydrates 25 g8.2%

Dietary Fiber 2.9 g11.6%

Sugars 14.4 g

Protein 59 g118.7%

Vitamin A 0.5% Vitamin C 9.3%

Calcium 7.9% Iron 31.9%

*Based on a 2000 Calorie diet

Sauerbraten With Pickling Spice Recipe