Sauerbraten (Marinated Beef) Recipe
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Ingredients: |
Ingredients: Ingredient for Marinating 3-1/2 lbs. beef, chuck roast or rump roast 1 cup vinegar 1 cup water 1 small onion 1 carrot 2 sprigs celery leaves 1-1/2 tsp. salt 4 cloves 1 large bay leaf 5 whole pepper corns 4 juniper berries
Ingredients for Cooking 1 marrow bone 2 rounded Tbsp. lard 2 rounded Tbsp. flour 2 small tomatoes 1 pint soup stock 1/2 pint heavy sour cream salt & pepper to taste
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Directions: |
Directions: Marinating: Cut the onion in wedges and separate. Cut the carrot in slices about 1/8 inch thick. Put all the ingredients, except the beef, for marinating in an enamel pot. Bring to a low simmer. Cover. Simmer for 15 minutes. Let cool. Place beef in a glass or plastic container. Pour marinade over the beef making sure that it is completely covered. Add more water if necessary. Cover. Let marinade 3 days unrefrigerated or refrigerate 5 days. Turn beef in marinade once every day. Cooking: Remove beef from marinade and dry. Retain marinade. Melt lard in frying pan and brown beef and the marrow bone well on all sides. Cut tomatoes in thin wedges and add to pot, mashing them in the hot fat from the frying pan. As soon as the tomatoes are soft add vegetables from marinade to pot. Add 1 cup of the marinade, cover and simmer slowly for 1 hour, adding marinade as necessary so that there is always a little water in the pot to keep from burning. Remove beef and keep warm. Add flour to the melted fat in the pot and stir in. Add soup stock and stir well with a fork to dissolve the crust on the bottom of the pan. Simmer 10 minutes. Stir in sour cream. Again bring to a simmer. Salt and pepper to taste. Strain gravy and serve. |
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