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Sauerbraten Recipe

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This recipe for Sauerbraten is from The VereeTastee 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:  
3 to 3 1/2 lbs. beef round or rump
4 bay leaves
1/2 tsp. peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped
1 1/2 c. red wine vinegar
2 1/2 c. water
1/4 c. butter
Directions:
Directions:
Rub meat with 1 tsp. salt and 1/2 tsp. pepper; place in deep earthenware crock or ovenware glass bowl; add spices and vegetables. Heat vinegar and water to boiling, pour HOT over the meat. Let cool. Cover bowl; refrigerate. Let marinate at least 48 hours, turning meat twice a day.

When ready to cook, remove meat from marinade and dry with paper towels. Melt butter in Dutch oven and brown meat all over. Strain marinade and pour over meat. Cover tightly; simmer slowly 2 1/2 to 3 hours or till fork tender. Remove to warmed platter, slice and keep warm.

GINGERSNAP GRAVY: for 2 c. gravy, melt 2 T. sugar in a skillet, stirring till brown. Gradually stir in 1 1/2 c. hot marinade and 1/2 c. water. Add 2/3 c. gingersnap crumbs (about 8 gingersnaps); cook and stir till mixture thickens. (If you like, add 1/2 c. sour cream). Salt gravy to taste; ladle some over Sauerbraten and pass the rest!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Start 2 days before!! 48 hours

 

 

 

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