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    You are in: Home / Recipes / Renate’s Unique Buttermilk Marinated Sauerbraten Recipe
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    Renate’s Unique Buttermilk Marinated Sauerbraten

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Tiomarrano's Note:

    This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here).

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    Ingredients:

    Servings:

    Units: US | Metric

    MARINADE FOR ROAST

    Directions:

    1. 1
      Marinate Roast in buttermilk marinade as follows:.
    2. 2
      Buttermilk enough to COVER whole roast.
    3. 3
      Add to buttermilk:.
    4. 4
      12 whole pepper corns.
    5. 5
      2 bay leaves, crushed and broken.
    6. 6
      2 large onions, sliced.
    7. 7
      Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
    8. 8
      At end of 3-5 days, remove meat from buttermilk marinade.
    9. 9
      Discard marinade and rinse meat.
    10. 10
      In a dutch oven, brown roast on all sides.
    11. 11
      When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
    12. 12
      1 1/2 cups raisins.
    13. 13
      12 peppercorns.
    14. 14
      2 bay leaves.
    15. 15
      4 cups of water.
    16. 16
      2 cups fresh buttermilk.
    17. 17
      Mix sauce ingredients together and place around toast.
    18. 18
      Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
    19. 19
      In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
    20. 20
      Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
    21. 21
      When meat is done, remove from pan to a platter and slice into slices.
    22. 22
      Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
    23. 23
      Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

    Ratings & Reviews:

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    Nutritional Facts for Renate’s Unique Buttermilk Marinated Sauerbraten

    Serving Size: 1 (553 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 611.2
     
    Calories from Fat 256
    41%
    Total Fat 28.4 g
    43%
    Saturated Fat 11.3 g
    56%
    Cholesterol 141.6 mg
    47%
    Sodium 214.6 mg
    8%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 2.0 g
    8%
    Sugars 27.5 g
    110%
    Protein 51.2 g
    102%

    The following items or measurements are not included:

    whole black peppercorns

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