You are here

German Sauerbraten

food.master's picture
Ingredients
  Lean beef rump/Lean beef round 3 Pound (If Larger, Slightly Increase Other Ingredients)
  Salt 1 Teaspoon
  Red wine 1 Pint (Enough To Cover Roast In Bowl)
  Wine vinegar 2 1⁄2 Teaspoon (About 10 Shakes From The Bottle)
  Whole pepper 10
  Whole cloves 5
  Bay leaves 4
  Ginger 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Tomato paste 16 Ounce (1 Can)
  Cornstarch/Flour 1 Tablespoon
  Madeira wine 1⁄2 Cup (8 tbs)
  Margarine cube 1⁄2 Ounce (Optional)
Directions

GETTING READY
1. In a large bowl, tip in the salt, red wine, vinegar, peppers, cloves, bay leaves, ginger, mustard, and thyme and mix together
2. Add the meat to the bowl. Seal it with foil and then cover the bowl
3. Set aside the bowl for four days in the refrigerator
4. Turn meat everyday

MAKING
5. In a large cooking pan (on the fourth day) remove the meat and simmer till tender for 2-3 hours.
6. Set aside the marinade for later
7. When the meat is cooked, make the gravy with the flour or corn starch with the marinade
8. Add ½ cube of margarine to the mix if the roast does not have enough fat in it.
9. Add the tomato paste, the Madeira wine and cook slowly over a low flame for ½ hour or more.

SERVING
10. Serve hot immediately

Recipe Summary

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

Rate It

Your rating: None
4.13095
Average: 4.1 (21 votes)