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Sauerbraten With Vegetables

chef.jackson's picture
Ingredients
  Pot roast of beef 5 Pound (Use Either Round Or Rump)
  Vinegar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Onion 1 , sliced
  Honey 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Peppercorns 10
  Bay leaves 2
  Whole cloves 6
  Lemon 1 , sliced
  Cooking oil 2 Tablespoon
  Potatoes 3 Large, cut into 1-inch cubes
  Carrots 3 Medium, cut into 1-inch cubes
  All-purpose flour 2 Tablespoon
Directions

GETTING READY
1) In a large bowl, place the meat.
2) In a saucepan combine together vinegar, water, onions, honey, salt, pepper, bay leaves and cloves and bring to boil.
3) Cool the vinegar mixture and pour over the meat.
4) Add the lemon to the meat.
5) Cover and refrigerate the meat for 3 days.
6) Turn the mixture each day.

MAKING
7) Remove the meat from the marinade, reserve the marinade and dry the meat with paper towels.
8) Strain the marinade.
9) In a large skillet, heat oil and brown the meat on all sides.
10) In a large pot, place the meat and add 1 1/2 cup of marinade.
11) Cover and simmer for 1 3/4 to 2 1/4 hours, or until tender, add more marinade if necessary.

FINALIZING
12) Add the vegetables and cook for 45 minutes more or until the vegetables and meat is cooked.
13) Remove the meat and vegetables in a platter and keep warm.
14) In a cup, mix cold water and flour.
15) Thicken the gravy with flour mixture and simmer for 4 minutes and adjust seasoning.

SERVING
16) Slice the meat and serve on a serving plate along with the vegetables and top with sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes
Servings: 
8

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