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Old World Sauerbraten Recipe

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This recipe for Old World Sauerbraten is from Phyllis's Curated Collection, 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:  
3-4 pounds beef round, or boneless chuck roast
1 cup cider vinegar
1 cup water
¼ cup packed brown sugar
2 tsps. salt
¼ tsp. pepper
¼ tsp. ground cloves
1 bay leaf
1 large onion, chopped
1 cup each pared, sliced carrot & sliced celery
vegetable oil
4 crushed gingersnaps
Directions:
Directions:
Place meat in a non-reactive bowl. Mix vinegar, water, brown sugar, salt, pepper & cloves in a small bowl & pour over meat turning to coat well. Add bay leaf & vegetables. Cover & chill, turning the meat several times, 3-4 days. When ready to cook, remove meat from marinade; pat dry with paper towels. Brown in its own fat or vegetable oil in a Dutch oven. Lift out vegetables with a slotted spoon; add to the pot with 1 cup marinade. Discard remaining marinade. Cover & simmer 2-3 hours or until the meat is tender. Let rest on a serving platter covered while making the gravy.

Strain braising liquid into 4 cup measure. Let stand until fat rises to the top; then skim off fat. Purée liquid, vegetables & gingersnaps in blender. Return to Dutch oven. Heat, stirring constantly, until gravy thickens slightly and is bubbling hot. Remove strings from the roast; carve into ¼" thick slices and serve with the gravy and boiled or mashed potatoes & red cabbage if you wish.

 

 

 

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