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Sauerbraten

Sauerbraten
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1 Tbsp
  • salt - 1 Tbsp
  • flour - 4 Tbsp
  • cider vinegar - 1 c
  • allspice - 2 tsp
  • pepper
  • stalk celery, chopped - 1 item
  • whole cloves - 4 tsp
  • onions, sliced - 2 item
  • carrot, sliced - 1 item
  • Burgundy - 1 c
  • crushed gingersnaps - 1/2 c
  • rump or boned chuck roast - 4 lb

How to make sauerbraten:

Mix together first 10 ingredients. This is your marinade. Wipe meat with damp paper towels. Put meat in marinade. Cover and refrigerate for 3 days, turning meat occasionally. Remove meat from marinade. Reserve marinade. Dry off meat with paper towels. Coat meat with 2 tablespoons flour.

In hot oil in Dutch oven over medium heat, brown meat on all sides. Pour in marinade and simmer for 2 1/2 to 3 hours covered or until meat is tender. Remove meat; strain liquid and vegetables through coarse sieve. Skim off fat. Measure 3 1/2 cups liquid. Add water, if necessary. Return liquid to Dutch oven. Mix remaining 2 tablespoons flour with 1/3 cup cold water and sugar. Stir into liquid until it comes to a boil. Stir in gingersnaps. Return meat to Dutch oven. Spoon gravy over it; simmer covered 20 minutes. Slice meat thin.

Recipe categories: Meat, Beef, German.

Rating:
Sauerbraten
3.4
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT6H10M
Total Time: PT6H10M


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