Authentic Sauerbraten

Recipe by Tonkcats

(Mit Ingwer Kuchen Sosse)

Top Review by Gina*S

I'm not sure what happened here. When it was all said and done, the meat tasted of nothing but vinegar. I followed the instructions except I used a brisket cut instead of a rump roast. Could that have made that much of a difference?? About 3 days into the marinating process, I realized that there is 1 cup of water in the ingredient list that is not mentioned in the instructions. I wonder if it was supposed to go into the marinade? This was inedible. Sorry.

Ingredients Nutrition

Directions

  1. Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
  2. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
  3. In a Dutch oven brown the meat on all sides in hot vegetable oil.
  4. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
  5. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
  6. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
  7. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  8. Slice meat in 1/4 inch slices; add to hot gravy.
  9. Arrange meat on a heated plater and pour extra sauce over it.

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