"The belly rules the mind."--Spanish Proverb

Sauerbraten Recipe

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

Contributor:  
Contributor:  
Betty Jo Keiffer Kelly
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. roast (chuck, rump or brisket)
1 1/2 cups water, divided
2 tsp. salt
3/4 cup malt vinegar
3 Tbsp. brown sugar
1/4 tsp. ground cloves
1/4 tsp. allspice
1 tsp. ground ginger
1 bay leaf
1 1/2 tsp. coarse pepper
3/4 cup chopped onion

Directions:
Directions:
Brown meat on all sides in a Dutch oven, drain off fat. Add 3/4 cup water; cover and simmer 1 hour. Remove meat and cut into 1/2" thick slices; return meat to pan. In separate pot, bring 3/4 cup water to a boil, add remaining ingredients; pour over meat. Cover & simmer till fork tender, about 1 1/2 hours. Add more water if necessary. Strain gravy and thicken with flour mixed with water.

Personal Notes:
Personal Notes:
Good with Potato Dumplings and Sweet & Sour Cabbage.

 

 

 

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