Sauerbraten
- Reviews 13
Ready In: 122 hrs
Serves: 8
Yields: 1 Sauerbraten
Ingredients
- 1 (4 lb) beef roast (rump or your favorite cut)
- 2 cups cider vinegar
- 2 cups water
- 12 peppercorns
- 4 bay leaves
- 4 whole cloves
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 12 carrots, cut in strips
- 6 onions, sliced
- 12 gingersnaps (about 3/4 cup, crushed)
- 1 tablespoon sugar
Directions
- 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.
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