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Sauerbraten (Sour Pot Roast)

chef.matt.frost's picture
  Beef chuck 4 Pound (Rump Or Round)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onion 1 , sliced
  Bay leaves 3
  Whole peppercorns 1 Teaspoon
  Water 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Salt To Taste
  Sugar To Taste
  Brown sugar 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Ginger snaps 6

Rub meat well with salt and pepper, and place in earthenware, dish with sliced onion, bay leaves, and peppercorns.
Heat an equal amount of water and vinegar to an amount sufficient to cover meat, and season with salt and sugar to taste.
Pour hot over meat, and let stand in covfered dish for 3-4 days in cool place, turning occasionally.
Then place meat with onion and a little spiced vinegar in an open kettle in the oven to brown then cover and cook slowly 3 hours or until meat is tender, adding additional vinegar if necessary.
Remove meat and keep hot.
Strain kettle andskim off fat combine with brown sugar, raisins, if desired, and ginger snaps in heavy skillet and cook until smooth and thick.
Serve hot over meat.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 674 Calories from Fat 391

% Daily Value*

Total Fat 43 g66.6%

Saturated Fat 17 g84.8%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 487.1 mg20.3%

Total Carbohydrates 24 g8%

Dietary Fiber 0.61 g2.4%

Sugars 15.4 g

Protein 45 g89%

Vitamin A 0.5% Vitamin C 2.6%

Calcium 5.9% Iron 22.7%

*Based on a 2000 Calorie diet

Sauerbraten (Sour Pot Roast) Recipe