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Traditional German Sauerbraten Recipe

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

Joy Schubert
Added: Thursday, April 27, 2006


1 Chuck Blade roast at least 3 lbs. or larger.
Put the meat into a casserole (no metal pans!)
or Tupperware that you can seal really well.
Quarter a large onion over the meat.
Put in 5 or 6 bay leaves and about 20 peppercorns.
Pour in pickling vinegar to a about 3/4 up the side of the meat. Do not use Heinz vinegar. For some reason it makes the meat taste bad. Seal up the meat really well. Tupperware is best. Refrigerate for at least 5 days. Turn the meat over once a day. The meat will not spoil. The longer you marinate it the more tender it will become. Add a little vinegar if needed

When ready to cook:
Preheat oven to 350 degrees
Remove all the bay leaves and peppercorns and throw away.
Keep the marinade and onions to use later.
Cover the bottom of an aluminum pan with salad oil.
Put the meat and onions in the pan and cook in oven until top is brown.
Turn the meat over to brown the other side.
Pour marinade over the meat while it cooks.
Do not add water!
Keep adding marinade as needed to keep meat moist.
Cook until done. (About 1 to 2 hours)
Remove meat to serving platter.
Pour drippings from pan into skillet and add flour to make gravy.
Add salt to gravy to taste if needed.

Personal Notes:
Personal Notes:
This recipe was handed down from Mike's German mother. Everyone's mouth will water as the meat cooks. It's hard to wait for it to get done. The meat is fork tender and tastes heavenly. Whenever anyone goes to Mike's mom's house Sauerbraten is the dish most requested.




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