Sauerbraten
Ready In: 2 hrs 15 mins
Serves: 6-8
Ingredients
- 3 lbs lean roast
- 6 -8 ounces red wine vinegar
- 2 bay leaves
- 1 lemon slice (2 if desired)
- 1 small onion
- 4 whole cloves
- salt & pepper
Directions
- Wash the meat (rinse it off).
- Salt & pepper it.
- Place in bowl or ziploc bag.
- Add about 6 ounces of red wine vinegar then cover with water so it is up over the meat. Add lemon slice, 1 small onion (left whole or quartered), and 4 cloves.
- Seal it up & turn regularly (about every day) for 5 - 14 days to marinate.
- Take out of the mixture and pat dry.
- Place in a dutch oven with shortening and brown on all sides.
- Add some of the marinade from the bowl (about half way up on the roast to keep it moist & to add some flavor) and cook for 2 hours at about 350 degrees.
- Peek in every once in a while during cooking, and if getting dry, add some more marinade IF still during the first hour of cooking, otherwise add some water.
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