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Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Jarosch - Grandson in-law of Ray and Reka Medendorp
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 - 5 lb beef roast - Trim off all fat
2 c cider vinegar
3 tbsp salt
1/2 tbsp pepper
5 tbsp sugar
2 large onions, sliced
1 clove garlic
1 1/2 oz pickling spices
1/4 to 1/2 c Ketchup
Cooked noodles

Directions:
Directions:
Heat vinegar, water, salt, pepper, sugar, and spices. Boil 5 minutes. Pour over meat. Add onion and garlic. Make enough brine to submerse roast. Refrigerate in crock or glass bowl for at least 2 days. (I like it 1 to 4 weeks) Remove meat. Strain brine 2 times. Remove all spices from meat. Dredge in flour. Brown in Crisco. Add brine to meat. Boil, then reduce heat. Cook slowly until tender, approx. 3 hours. Remove meat. Add ketchup to brine. Thicken with flour and water to gravy. Add more vinegar or sugar to taste. Serve over cooked noodles.

 

 

 

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