"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sauerbraten Recipe

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

Mom and Grandma Musolff
Added: Monday, February 11, 2008


5 lb. Boneless Beef Roast - Sirloin Tip, Rump or Rolled Chuck (Chuckeye)
1 tbsp. Salt
2 tbsp. Sugar
6 Whole Peppercorns
2 Large Onions - Sliced
4 to 6 Carrots - Sliced
3 Bay Leaves
5 Stalks Celery - Chopped
1 1/2 c. Red Wine Vinegar
1 1/2 c. Water

2 tbsp. Flour
4 tbsp. Olive Oil
1/2 c. Ginger Snaps - Crushed

Place the meat in a glass bowl using all but the last three (3) ingredients. Cover and marinate in refrigerator for two (2) days, turning occasionally.

Take the meat out of refrigerator and leave at room temperature until time to cook. To cook, remove the meat and pat dry then cover with flour. Add olive oil to a Dutch oven and brown the meat.

Stir in marinade and vegetables, cover and cook over low heat on top of stove on simmer for 3 1/2 hours.

To make gravy, thicken juice with ginger snap crumbs.

Personal Notes:
Personal Notes:
Sauerbraten has always been a favorite in the Davis family. In particular, Kyle loves this dish. I have seen Kyle and his friends consume the entire 5 lb. beef roast prepared this way in one sitting!




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