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Sauerbraten

American.Gourmet's picture
Ingredients
  Onions 2 Medium, sliced
  Lemon 1⁄2 , sliced
  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Whole cloves 12
  Bay leaves 6
  Whole peppercorns 6
  Sugar 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Tablespoon
  Beef rump roast 4 Pound
  Shortening 2 Tablespoon
  Gravy 1⁄2 Cup (8 tbs) (As Needed)
Directions

GETTING READY
1. In a large bowl, mix together onions, lemon, red wine vinegar, cloves, bay leaf, peppercorns, sugar, ginger, 2 1/2 cups water and 1 tablespoon salt.
2. Add beef roast and turn to coat on all sides.
3. Cover bowl and refrigerate for about 1 ½ days; turn meat many time to marinate well on all sides.
4. Before cooking, remove meat from marinade and wipe dry with paper towel.
5. Strain and reserve marinade.

MAKING
6. In a Dutch oven, heat shortening and fry meat until browned on all sides.
7. Pour in reserved marinade.
8. Reduce heat to low, cover and cook for about 2 hours until meat is tender.

SERVING
9. Remove meat in a plate and spoon gravy over it.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
German
Course: 
Main Dish
Equipment: 
Crock Pot
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
10

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