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Sauerbraten

Foreign.Taste's picture
Ingredients
  Beef round roast 5 Pound (1 Piece, Bottom)
  Onions 2 Medium, sliced
  Carrot 1 , sliced
  Celery stalk 1 , sliced
  Red wine vinegar 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Mixed pickling spice 1 Tablespoon
  Parsley sprig 1
  Thyme 1 Teaspoon
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Cornstarch 5 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Combine roast, onions, carrot, celery, wine vinegar, salt, pickling spice, parsley and thyme in bowl; mix well.
Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day.
Brown roast on all sides in mixture of butter and olive oil in heavy saucepan.
Strain marinade; pour over roast.
Simmer for 3 to 4 hours or until tender.
Transfer roast to warm platter.
Bring pan drippings to a boil; season with salt and pepper.
Stir in mixture of cornstarch and water gradually.
Cook until thickened or until desired consistency, stirring constantly.
Serve with roast.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Cook Time: 
5 Minutes
Servings: 
6

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