Home » Meat » Sauerbraten

Sauerbraten

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

sugar - 1/3 c
salt - 2 tsp
water
ginger - 1 tsp
gingersnaps - 1 item
wine vinegar - 2 c
fat - 2 Tbsp
medium onions, sliced - 2 item
bay leaves - 2 item
whole cloves - 6 item
mixed pickling spice - 2 Tbsp
whole black pepper - 1 tsp
beef for pot roast - 4 lb

How to make sauerbraten:

Rub meat with salt and ginger; put in a large bowl. Combine remaining ingredients, except fat and gingersnaps, in a saucepan and bring to a boil. Pour over meat. Cool, cover and put in refrigerator for 3 days, turning meat once each day.

Remove meat from pickling liquid. Reserve liquid. Dry meat with paper towel. Brown meat on all sides in fat in heavy kettle. Put on rack; add 1 cup reserved liquid and half of onions and spices from liquid. Cover tightly and simmer very slowly for 3 1/2 hours, or until tender, adding more liquid as needed. Remove meat to hot platter.

Strain liquid in pan and return to heat. Strain in additional pickling liquid to make about 2 cups (or as desired). Skim off excess fat. Thicken gravy with 1/2 dozen finely crushed gingersnaps. Serve with sliced meat, mashed potatoes, potato pancakes, rice or potato dumplings. (Goes especially well with potato pancakes.)

A perfect dish to make in a crock-pot. Simply marinate and brown meat as directed. Saute onions and place meat and onions in crock-pot with 2 cups of marinade. Cover and cook at low setting for 10 hours or until meat is tender. Remove meat and strain liquid, returning to crock-pot. Turn to high setting and thicken liquid with crushed gingersnaps.

Recipe categories: Meat, Beef, German.

Rating:

2.7

Average rating: 2.7, total votes: 3

Complain about this recipe

Related ingredients:

cream cheese, milk, butter or margarine, salt, water, oil, melted butter, lemon juice, small onion