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Saurerbraten Recipe

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This recipe for Saurerbraten, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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 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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