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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sauerbraten Recipe

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This recipe for Sauerbraten is from Marie Elena & Jim's 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:  
3-3½ lbs beef round or rump
4 bay leaves
½ tsp peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped
1½ cups red wine vinegar
2½ cups water
¼ cup butter

Gingersnap Gravy:
2-4 Tbsp sugar
16 Gingersnaps


Rub meat with 1 Tbsp salt & ½ tsp pepper; place in deep cast iron pot or ovenware glass bowl; add spices and vegetables. Heat vinegar and water to boiling, pour hot over the meat. Let cool. cover bowl; refrigerate. Let marinate at least 48 hours but best for a week, turning twice a day.
When ready to cook, remove meat from marinade and dry with paper towels. Melt butter in dutch oven and brown meat on all sides. Strain marinade and pour over meat. Cover tightly; simmer slowly 2½ -3 hours til fork tender. Remove to warming platter, slice and keep warm. Serves 6.
Directions:
Directions:
Gingersnap Gravy:
For 2 cups of gravy, melt 2 Tbsp sugar in a skillet, stirring til brown. Gradually stir in 1½ cups hot marinade and ½ cup water. Add ⅔ cup gingersnap crumbs (about 8 gingersnaps); cook and stir til mixture thickens. (if you like add ½ cup sour cream) Salt gravy to taste. Ladle some over Sauerbraten and pass remainder.

 

 

 

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