This recipe has been in our family forever. It originated in East-Prussia, instead of beef my ancestors used venison. The "sauer" in this braten is very mellow. If allowed to marinate long enough, the meat will be so tender you will not need a knife
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- 1Place roast into a large pan; pour buttermilk over roast to completely cover it.
- 2Add onion, bay leafs, and whole allspice to buttermilk.
- 3Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
- 4Remove roast from marinate, discard marinade, wash, and pat dry.
- 5Heat oven to 350ºF.
- 6Heat beef stock.
- 7In large heavy Dutch oven heat oil on high and brown roast on all sides.
- 8Add hot beef stock to browned roast and place in oven.
- 9Bake for@ 2 1/2 hours.
- 10Turn of oven.
- 11Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
- 12Remove Dutch oven from heat, remove roast from warm oven.
- 13Stir sour cream into sauce.
- 14Slice roast and ladle some sauce over roast.
- 15Serve with Half and Half potato dumplings and sweet and sour red cabbage.
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Nutritional Facts for Sauerbraten
Serving Size: 1 (729 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 560.0
- Calories from Fat 325
- Total Fat 36.1 g
- Saturated Fat 15.2 g
- Cholesterol 150.8 mg
- Sodium 652.6 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 49.4 g