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Sauerbraten Recipe

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This recipe for Sauerbraten is from Fishman Family Cookbook, 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:  
1 quart water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 tsp. salt
3 tsp. brown sugar
1 boneless beef chuck or rump roast (4 lbs.)
¼ cup flour
2 Tbs. vegetable oil
1 large onion, cut into wedges
5 medium carrots, cut into 1½ inch pieces
2 celery ribs, cut into 1½ inch pieces
Directions:
Directions:
1. In a large bowl, combine the water, vinegar, cloves, bay leaves, salt, and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gallon resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice a day.
2. Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery, and reserve marinade.
3. Cover and bake at 325º for 3½ hours or until meat is tender. With a slotted spoon, remove the meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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