"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Cook Book, 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!

Kris Guccione


2 C Water
1 C Cider Vinegar
1 C Red Wine Vinegar
1 Medium onion chopped
1 Large Carrot, chopped
1 T plus 1 tsp kosher salt, additional for seasoning meat
1/2 tsp freshly ground black pepper
2 Bay Leaves
6 whole Cloves
12 Juniper Berries
1 tsp Mustard Seeds
1 (3 1/2 - 4 lb) Bottom Round
1 T Vegetable Oil
1/3 C Sugar
18 Dark Old Fashioned gingersnap cookies - crushed
1/2 C seedless raisins ( optional)

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegr, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 mminutes, Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. heat a alrge saute pan over high heat; add meat and brown on all sides, approximately 2-3 minutes per side.

When the marinade had cooled to apoint where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pourthe marinade over. Place in the refrigerator for 3 days. if the meat is not completely submerged in the liquid, turn it once a day.

After 3 days of marinating, preheat the oven to 325.

Add sugar to the meat and marinade, cover and place in middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. return the liquid to the pan and place over medium-high heat. whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce though a fine mesh sieve to remove any lumps. Add raisins if desired. Slice meat and serve with sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 days, 4 hours and 50 minutes




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