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Beth Russell's Sauerbraten Recipe

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This recipe for Beth Russell's Sauerbraten is from The Ultimate Donovan Family Reunion Cookbook, 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:  
Marinade:
2 onions
1 carrot
1 stick celery
2 cups red wine
2 cups water
2 Bay leaves
4 cloves
5 juniper berries
1 T peppercorns
salt and pepper to taste.
Cooking:
4 T oil
1 small onion and 2 carrots cut small
2 cups of fluid (water and/or wine)
100 grams pumpernickel
50 grams raisins
salt and pepper to taste
Directions:
Directions:
Marinate the meat 3 to 5 days before cooking. Make sure the fluid covers the meat entirely.

Remove meat from marinade, let excess fluid drain. In large skillet sear/brown each side of the beef in very hot oil. Add onion, carrots, and fluid. Simmer in closed skillet for 2 to 2-1/2 hours, turning meat often.
Remove meat and let it rest. Strain the sauce. Break up the pumpernickel and add with the raisins to the sauce, simmer for 5 minutes to thicken.
Number Of Servings:
Number Of Servings:
depends on size of beef
Personal Notes:
Personal Notes:
Start with the best piece of beef and good wine and you can't go wrong. This was delicious.

 

 

 

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