Sauerbraten
Sauerbraten
Ingredients/Components
- sugar - 1 Tbsp
- salt - 1 Tbsp
- water
- ground ginger - 1/2 tsp
- red wine vinegar
- medium onions, sliced - 2 item
- bay leaves - 6 item
- whole cloves - 12 item
- beef rump roast - 4 lb
- whole peppercorns - 6 item
- lemon, sliced - 1/2 item
How to make sauerbraten:
In a large bowl, mix all ingredients except roast. Mix well. Add roast to mixture, turning to coat completely. Cover and refrigerate for about 36 hours. Turn meat twice daily. Remove meat; strain, reserving marinade. Pat dry meat. In a Dutch oven, brown meat in 2 tablespoons oil. Add marinade; cover and cook slowly 2 hours or until tender. Remove meat. For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.Recipe categories: Meat, Beef, German.
Rating:
Related ingredients:
catsup, pork chops, brisket, lean pork chops, loin back ribs, round steak, 1/2-inch thick, dressed and cut up chicken, chicken filet breasts, whole chicken legs and 2 whole breasts or any combo of pieces, tenderized round steak, cut into slices
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