Prep 120 hrs
Cook 2 hrs
This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food!
- Place meat in a bowl, set aside.
- Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
- Remove from heat; cool slightly.
- Pour mixture over meat, and let cool.
- Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
- Remove meat from marinade and drain thoroughly.
- Strain and reserve marinade.
- Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
- Add 1 cup of the reserved marinade, the carrots and onions.
- Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
- If necessary, add more marinade while simmering.
- Remove meat to a warm platter and keep warm.
- Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
- Simmer the gravy for 10 minutes.
- Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.
I made this for my husband, who is Hungarian and who's Mother has made an unforgettable Sauerbraten that I've been trying to duplicate since the day we got married. I'm pleased to say that, with the helpof this recipe, this is the closest I've come to it yet. Hubby raved about this sauerbraten recipe, especially the way the 5-day marinating process tenderized the meat. The gravy is also very good, and the carrots come out delectable! This is our new 'favorite recipe' and we plan to make it often. It does take quite a while to complete, but it's well worth it! Mmm...
This recipe was delicious and not nearly as much work as I thought. I only marinated for 3 days since that was all the time I had. I used a crock pot, and the meat was perfect. The ceramic part of my crock pot can be removed, and so I did the marinating in there. Then,when ready to cook I just took it out of the fridge and let it cook on low all day. I served it with sweet and sour red cabbage and potato pancakes. YUM!
Delicious and WELL WORTH THE WAIT!!