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Sauerbrauten Recipe

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This recipe for Sauerbrauten is from Our Combined Culinary Genius 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 c red wine vinegar
3 c water
3 c sliced onions (3 large)
2 medium sized carrots, pared and sliced
1 stalk celery, sliced
6 peppercorns
1 bay leaf
1/4 t leaf thyme, crumbled
2 whole cloves
1 T salt
4 to 5 lbs top or bottom round-may use chunks
3-4 parsley sprigs
3 T shortening
2 T sugar
1 can (10 1/2 oz condensed beef broth or 2 or 3 beef bouillon cubes in 1 c water
1/2 to 2/3 c crumbled gingersnaps
Directions:
Directions:
1. Combine vinegar, water, onions, carrots, celery, and seasonings. Bring to a boil. Cool. Pt meat in glass, enamel, or stainless steel container. Add marinade and parsley. Cover. Refrigerate 2 to 3 days, turning meat occasionally.

2. Remove meat from the marinade. Strain marinade. Reserve liquid and vegetables separately. Dry meat with paper towels.

3. Heat shortening in Dutch oven or heavy kettle over medium heat. Brown meat on all sides. Remove meat. Add vegetables to pan. Sprinkle with sugar. Cook 5 minutes, stirring often. Add 2 c marinade liquid and beef broth. Bring to a boil. Add meat. Cover and simmer 2 1/2 to 3 hours or until meat is tender. Remove meat to warm platter. Skim fat from sauce. Add gingersnaps. Cook 5 minutes, stirring or until sauce is thickened. Strain.

4. Slice meat. Spoon on some sauce. Serve the rest separately. Garnish with red cabbage wedge, if desired.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Mom used to make this and it was spectacular.

 

 

 

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