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    You are in: Home / Recipes / Roast-Top Round Sauerbraten Recipe
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    Roast-Top Round Sauerbraten

    Roast-Top Round Sauerbraten. Photo by mersaydees

    1/1 Photo of Roast-Top Round Sauerbraten

    Total Time:

    Prep Time:

    Cook Time:

    97 hrs

    1 hr

    96 hrs

    2Bleu's Note:

    Serve heartily with Spaetzle and Red Cabbage.

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    Units: US | Metric

    For larding

    For Marinade

    Day four


    1. 1
      LARDING: Mix larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle (flavoring syringe), press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
    2. 2
      MARINADE: Bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes. Place meat in large heatproof, non-metallic bowl. Pour in hot marinade, cool to room temperature and chill, covered for 4 days, turning meat twice a day.
    3. 3
      DAY FOUR: Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes.
    4. 4
      Transfer meat to platter and discard drippings from casserole. Add butter to pan and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes.
    5. 5
      Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender.
    6. 6
      Remove meat to a platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids.
    7. 7
      Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened.
    8. 8
      SERVE: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Serve remaining gravy separately.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on February 18, 2008


      While this cooked, very wonderful German aromas emerged. First off, I did not have a "larding needle", so I cut the roast in such a way that it splayed into a flat veerry long rectangle, and proceeded to "lard" it from there! I.e., I placed all the larding ingredients on top of the roast, rolled it up, and tied it back together. The instructions were a little hard to follow, so I'd recommend a separation in the ingredients list after the "6 whole cloves", because after that point, the four days is over and you're on to the final steps. Thanks, 2Bleau! Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast-Top Round Sauerbraten

    Serving Size: 1 (666 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 870.6
    Calories from Fat 327
    Total Fat 36.3 g
    Saturated Fat 13.7 g
    Cholesterol 242.6 mg
    Sodium 536.4 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 3.7 g
    Sugars 15.7 g
    Protein 77.2 g

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