"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Breid
Added: Tuesday, March 7, 2006


1 - 5 lb beef roast- rump, sirloin tip, or bottom round


3 c white wine
2 c vinegar
1 c water
2 onions, chopped
6 carrots, peeled and sliced
1 tsp peppercorns
2 tsp salt
1 tsp whole cloves
4 bay leaves
1 tsp mustard seed
Chopped fresh parsley

Day of serving ingredients:

Salt and pepper
1 onion, chopped
6 whole cloves
1 bay leaf

The marinade process takes 4-5 days. Place roast in a glass bowl, pan, or crock. Mix together all marinade ingredients, and pour over meat, cover and refrigerate 4-5 days, turning the meat every day. On the day the meat is to be eaten: remove from refrigerator, take meat out of marinade and save the liquid, but discard the vegetables. With a mixture of flour, salt and pepper, flour meat on both sides and brown in large pan in 3/4 cup oil over medium heat. Brown all sides. Pour off excess oil and add onion, spices and 3 cups reserved marinade. Cover and simmer 3 hours until tender. Gravy may also be made from reserved marinade.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4-5 days to marinade, then approx. 4 hr.




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