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Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from Fishman Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lauren Fishman


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.)
cup flour
2 Tbs. vegetable oil
1 large onion, cut into wedges
5 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces

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 325 for 3 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.

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