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Beef Sauerbraten

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Ingredients
  Beef pot roast 5 Pound (rump or brisket)
  Water 1 Cup (16 tbs) (as required)
  Malt vinegar 3⁄4 Cup (12 tbs)
  Salt 2 Teaspoon
  Brown sugar 3 Tablespoon
  Ground cloves 1⁄8 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Ground ginger 1 Teaspoon
  Bay leaf 1
  Pepper 1 1⁄2 Teaspoon, coarsely ground
  Onions 3⁄4 Cup (12 tbs), chopped
  All purpose flour 2 Tablespoon
  Potato dumplings 16
Directions

GETTING READY
1) In a heavy kettle, heat oil and brown the meat.
2) Drain off the fat.
3) Put meat on rack, add 3/4 cup water, cover and simmer for 1 hour.

MAKING
4) Remove meat and cut into 1/2 -inch-thick slices and return to the kettle.
5) In a saucepan, bring ¾ cup of water to boil and add vinegar, salt, sugar, cloves, allspice, monosodium glutamate, ginger, bay leaf, pepper and onions.
6) Pour the vinegar mixture over meat.
7) Cover and simmer for about 1 1/2 hours or until fork-tender.
8) Add more water if necessary.

FINALIZING
9) Remove the meat from the kettle and keep it warm.
10) In a cup, mix little cold water and flour.
12) Strain the gravy and return to kettle.
13) Thicken with flour mixture, simmer a few minutes.

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

Recipe Summary

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

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