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Overnight Sauerbraten

chef.jackson's picture
Ingredients
  Beef chuck steak 2 Pound, cut into 1 1/2 inches thick
  Salt 1 Teaspoon
  Ground ginger 1 Teaspoon
  Cider vinegar 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Onion 1 Medium, sliced
  Mixed pickling spice 2 Tablespoon
  Bay leaves 2
  Peppercorns 1⁄2 Teaspoon
  Whole cloves 4
  Sugar 2 Tablespoon
  Shortening 2 Tablespoon
  Sifted all-purpose flour 1 Ounce
Directions

GETTING READY
1) Clean the meat and remove the sinus and fat off.
2) Rub the meat with salt and ginger, place in the large bowl.
3) In a saucepan, combine vinegar, water, onions, pickling spice, bay leaves, peppercorn, cloves and sugar, bring to boil.
4) Cool the vinegar mixture and pour over meat.
5) Cover the bowl and refrigerate overnight, turning once or twice.

MAKING
6) Remove the meat from the marinade, reserving the marinade.
7) Dry the meat using paper towels.
8) In large skillet, heat the shortening and brown the meat on all sides.
9) Add 2 cups of reserved marinade and half the onions and spices from marinade.
10) Cover and simmer for 1 1/2 hours or until tender.

FINALIZING
11) In a cup, mix little cold water and flour.
12) Remove the meat and thicken the liquid with flour mixture.
13) Simmer the sauce for 5 minutes or until thickened, then strain.

SERVING
14) Slice the meat and place on the serving plate, spoon the sauce on top.
15) Serve potato dumpling or mashed potatoes on side if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
110 Minutes
Ready In: 
140 Minutes
Servings: 
6

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