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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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