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    You are in: Home / Recipes / Sauerbraten Recipe
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    Sauerbraten

    Total Time:

    Prep Time:

    Cook Time:

    98 hrs

    96 hrs

    2 hrs

    threeovens's Note:

    This recipe appeared years ago in my local newspaper. The roast has to marinate 4 to 5 days in advance.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinating the meat

    Cooking the meat

    • 2 tablespoons lard
    • 3/4 cup onion, finely chopped
    • 1/2 cup carrot, finely chopped
    • 1/2 cup celery, finely chopped
    • 2 tablespoons flour
    • 2 cups marinade (from above)
    • 1/2 cup water

    Making the sauce

    • 2 1/2 cups liquid (from the pot)
    • 1/2 cup gingersnap cookie (finely crushed)

    Directions:

    1. 1
      In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
    2. 2
      Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
    3. 3
      Cover and refrigerate 4 to 5 days, turning twice a day.
    4. 4
      Remove the meat from the marinade and pat dry.
    5. 5
      Strain the marinade, reserving the liquid and discarding the solids.
    6. 6
      In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
    7. 7
      Remove meat and pour off all but 2 tablespoons of the fat.
    8. 8
      Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
    9. 9
      Sprinkle in the flour, stir and cook 2-3 minutes.
    10. 10
      Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
    11. 11
      Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
    12. 12
      Meat should be tender and offer no resistance when pierced with a knife.
    13. 13
      Transfer to a platter and keep warm while you make the sauce.
    14. 14
      Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
    15. 15
      Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.

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    Nutritional Facts for Sauerbraten

    Serving Size: 1 (386 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 352.3
     
    Calories from Fat 113
    32%
    Total Fat 12.5 g
    19%
    Saturated Fat 5.0 g
    25%
    Cholesterol 152.7 mg
    50%
    Sodium 181.6 mg
    7%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.8 g
    7%
    Protein 49.7 g
    99%

    The following items or measurements are not included:

    pickling spices

    marinade

    liquid

    gingersnap cookies

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