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Sauerbraten With Pickling Spice

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Ingredients
  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)
Directions

Rub meat with salt and ginger; put in large bowl.
Combine remaining ingredients except fat and flour; bring to boil and pour over meat.
Cool.
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: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Cook Time: 
220 Minutes
Servings: 
6

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