Authentic Sauerbraten

Recipe by Tonkcats
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READY IN:
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
  • Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
  • In a Dutch oven brown the meat on all sides in hot vegetable oil.
  • Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
  • Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
  • Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
  • In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  • Slice meat in 1/4 inch slices; add to hot gravy.
  • Arrange meat on a heated plater and pour extra sauce over it.
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