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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Saurerbraten Recipe

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This recipe for Saurerbraten is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb roast
1 1/2 tbsp salt
3 tbsp. dried onions (soak in 3 tbsp water for 5 min.)
10 black peppercorns, crushed
1 bay leaf, broken
3 whole cloves
1 c. red wine vinegar
2 c. water
1 tbsp. cornstarch
2 tbsp. sugar
6 gingersnap cookies
1/2 c. sour cream
Directions:
Directions:
Combine salt, onions, pepper, bayleaf, whole cloves, red wine vinegar and water. Place meat in glass bowl, crock or enamelware pan. Pour liquids over meat. Let stand in refrigerator for 1 1/2 to 2 days, turning meat 2-3 times daily. take meat out of liquid and dry (reserve liquid).

Brown meat on all sides in heavy frying pan. Remove meat. Add cornstarch to drippings in pan. Strain the pickling liquid and stir into frying pan. Cook until thick and smooth, stirring constantly. Add sugar and crushed gingersnaps. continue to cook until creamy.

Pour sauce over meat. Cover and roast in 350º oven until meat is done ( 2 hours) OR cook in crockpot on low for 6-8 hours (which is how I do it).

Remove meat from pan. Stir sour cream into remaining sauce and use as gravy.
Personal Notes:
Personal Notes:
You have to plan ahead to make this one, but it is worth it! It has become our family's traditional Christmas Eve meal.

 

 

 

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