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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Saurerbraten Recipe

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This recipe for Saurerbraten is from In the Kitchen with Nana, 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:  
6-7 lb. beef eye roast or bottom round
1 cup cider vinegar
2 cups water
5-6 bay leaves
2 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. pepper
2 medium onions (cut up)
3 bacon strips, fried and crumbled into bits
2 Tbsp. oil
10-15 Gingersnaps, crushed
Directions:
Directions:
In medium saucepan, mix vinegar, bay leaves, sugar, salt, pepper, and onions. Bring to a boil. Pierce meat with small cuts all over the roast and stuff bacon bits in the small openings. Place meat in a dish and pour brine over. Cover and refrigerate. Soak meat in brine for 3-4 days, turning meat every 12 hours.

When ready to cook: Dry meat reserving the brine and place meat in a large dutch oven. Add oil and brown meat on all sides. Add onions and brown them. Pour about half of the reserved brine in addition to 3 cups of water and slowly simmer, covered, for 2 ½ to 3 hours. Turn once.
One hour before roast is finished, add remaining brine and add gingersnaps to the gravy to thicken it.

Makes 12 servings.
Personal Notes:
Personal Notes:
Gourmet Club – German Dinner, November 19, 1977

 

 

 

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