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Sauerbraten

Party.Chef's picture
Ingredients
  Pot roast 3 1⁄2 Pound
  Red wine vinegar 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Onion 1 Medium, sliced
  Stalk celery 1 , sliced
  Whole cloves 5
  Bay leaves 2
  Salt 3 Teaspoon
  Peppercorns/1/4 teaspoon pepper 4
  Cooking oil 2 Tablespoon
  Brown sugar 2 Tablespoon
  Gingersnaps 6 , crushed
Directions

Place meat in glass bowl.
Add remaining ingredients except oil, brown sugar and gingersnaps.
Cover and marinate in refrigerator 24 to 48 hours, turning meat several times to season evenly.
Remove meat from marinade; drain well.
In large fry pan or Dutch oven, brown meat on all sides in hot oil.
Add 1 1/2 cups strained marinade.
Giver and simmer 21/2 to 3 hours or until tender.
Place meat on warm platter.
Spoon fat off juice; add brown sugar and gingersnaps.
Cook until mixture comes to a boil, stirring constantly.
If necessary, thin with water or remaining marinade.
Pour over meat.
Serve with potato dumplings, boiled potatoes or potato pancakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Servings: 
8

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4.15
Average: 4.2 (15 votes)