Sauerbraten Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs pot roast of beef (round or rump)
2 c water
2 c vinegar
1 onion sliced
1/4 c honey
2 t salt
10 peppercorns
12 whole allspice
2 bay leaves
1 lemon sliced
2 T cooking oil
Potatoes and carrots if desired
All purpose flour for roux
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Directions: |
Directions:In 2 gallon zip-lock bag or bowl, put meat and next 9 ingredients. Mix well making sure to cover meat. Cover if in bowl. Refrigerate for 3 to 7 days, turning daily.
Remove meat from marinade, reserving marinade. Dry meat with paper towels. Brown on all sides in oil. Put on rack; strain marinade and add 1 1/2 c marinade to meat. Cover and simmer for 2 1/2 to 3 hours or until tender. Add more marinade if needed.
During last 45 minutes add 1 potato and 2 carrots per serving if desired.
Remove meat and vegetables to platter. Thicken gravy with flour mixed with a little cold water or with a roux. Simmer a bit and adjust seasonings. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Personal
Notes: |
Personal
Notes: This recipe is from Woman's Day Encyclopedia of cookery Vol. 10. We have been making this since the 70's. Serve with German sides like spaetzle, red cabbage, cucumber pickles, etc.
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