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Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 quart of water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck or rump roast (4 lbs)
1/4 cup flour
2 tablespoons oil
1 large onion, cut into wedges
5 medium carrots, cut int 1 1/2 inch pieces

Directions:
Directions:
In large bowl, combine the water, vinegar, cloves, bay leaves, sat and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gallon resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate 1-2 days, turning twice a day.

discard marinade and spices. Pat roast dry; dredge in four. In large skillet over medium high heat, brown roast in oil. Transfer to small roasting pan. Add onions and carrots and reserved marinade.

Cover and bake at 325 for 3 - 3 1/2 hours. With slotted spoon, remove meat and vegetables to serving platter; Strain cooking juices and thicken.

Number Of Servings:
Number Of Servings:
6

 

 

 

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