You are here

Sauerbraten With Cider Vinegar

Diet.Chef's picture
Ingredients
  Beef round/Beef rump 3 Pound
  Cider vinegar 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Sugar 2 Teaspoon
  Cloves 3
  Peppercorns 8
  Chopped onions 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Bay leaves 2
  Special oil 2 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
Directions

Trim all the visible fat from the meat.
Place in a glass or pottery bowl.
Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves.
Pour over the meat.
Cover and marinate in the refrigerator 2-3 days, turning the meat several times.
Drain, reserving all the vegetables and 1 cup liquid.
Dry the meat.
Heat the oil in a Dutch oven or heavy saucepan; brown the meat in it.
Pour off any fat.
Heat the marinade and add to the meat with the water.
Cover and cook over low heat 2-1/2 hours or until tender.
Thicken the gravy with 2 teaspoons flour mixed with 1 tablespoon water, if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
12

Rate It

Your rating: None
4.176925
Average: 4.2 (13 votes)