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Sauerbraten

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Ingredients/Components

water - 4 c
vinegar - 1 pt
clove garlic - 1 item
salt and pepper - 1 item
large onions - 3 item
mixed pickling spices - 2 Tbsp
slices lemon - 2 item
chuck of beef - 5 lb

How to make sauerbraten:

Slash the roast and insert slices of garlic in the slits. Rub well with salt and pepper and place in a glass or earthenware bowl. Cover the top with one of the onions, sliced. Heat together the water, vinegar, lemon slices and pickling spices and pour the hot marinade over the bowl. Cover tightly and let stand 2 or 3 days before cooking. Turn the meat occasionally so that it will be marinated evenly throughout.

Chop the other 2 onions coarsely and brown lightly in hot fat. Place in Dutch oven. Drain the roast; rub with seasoned flour and season well on all sides. Add to the onions with 1 tablespoon sugar and 1/4 cup tomato juice. Add 1 cup of the marinade around the roast, cover tightly and cook slowly 3 1/2 to 4 hours (or until meat is tender).

Remove the meat to a warm platter and taste the juice in the kettle for seasoning. Re-season to your taste. Now, add either 6 to 8 small gingersnaps, crushed or 1/4 cup sour cream for thickening. Pour over the roast before serving.

Recipe categories: Meat, Beef, German.

Rating:

3.7

Average rating: 3.7, total votes: 7

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