Sauerbraten

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READY IN: 99hrs
Recipe by Charlotte J

The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up.

Top Tweak by Disque

For gravy, I used 3 T of fat from the cooking liquid; added 3T of flour and cooked those together for a couple minutes; then added crushed gingersnaps, 2-1/2 cups marinade/cooking liquid, 2T brown sugar.

Ingredients Nutrition

Directions

  1. Wipe meat with damp cloth and place in a plastic container with a lid.
  2. Combine next 8 ingredients, and then pour over meat.
  3. Cover and let stand in the refrigerator 3 to 6 days.
  4. Turn meat twice a day with wooden spoons (never pierce meat with a fork).
  5. Remove meat from marinade.
  6. Save marinade.
  7. Heat shortening in large skillet and brown meat slowly on both sides.
  8. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
  9. I put it into a crock-pot and cook on low 6 to 8 hours.
  10. Don't over cook.
  11. Remove meat and onions and keep warm.
  12. Strain marinade and measure liquid.
  13. Add water to make 2 1/2 cups.
  14. Pour liquid back into a skillet and add cabbage wedges.
  15. Cover and simmer 10 minutes.
  16. Stir in gingersnaps and sugar into liquid with cabbage.
  17. Simmer 3 minutes or more to make gravy.
  18. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
  19. Serve gingersnap gravy alongside.

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