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Saurbraten Recipe

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This recipe for Saurbraten is from The Schubart 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:  
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tbsp., 1 tsp. Salt
1/2 tsp. Pepper
2 bay leaves
1 tsp. Mustard seeds
1 bottom round (3 1/2 - 4 lb.)
1 tbsp. Vegetable oil
1/3 cup sugar
18 dark old-fashioned ginger bread snaps
Directions:
Directions:
Mix in large pot- water, cider vinegar and red wine vinegar, onion, carrot, salt and pepper, bay leaves, and mustard seeds. Cover and bring to boil.

Lower heat and simmer 10 minutes.

Pat meat dry and rub with vegetable oil and salt.

Brown all sides; approx. 2-3 minutes a side.

When marinade is cooled, pour over meat in a non-metal bowl.

Refrigerate 3 days (If meat is not completely submerged flip over once a day)

Preheat oven to 325 and add sugar to marinade.

Cover and place on middle rack of the oven. Cook 4 hours or until meat is tender.

Remove meat and keep warm. Strain liquid to remove solids.

Return to pan and place over medium-high heat. Whisk in ginger snaps and cook until thickened, stirring occasionally. Strain to remove liquids.
Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I'm not sure of how many servings or prep time. But this is the best thing I have ever eaten. It is so worth the time.

 

 

 

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