Renate’s Unique Buttermilk Marinated Sauerbraten

Recipe by Tiomarrano
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate Roast in buttermilk marinade as follows:
  • Buttermilk enough to COVER whole roast.
  • Add to buttermilk:
  • 12 whole pepper corns.
  • 2 bay leaves, crushed and broken.
  • 2 large onions, sliced.
  • Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
  • At end of 3-5 days, remove meat from buttermilk marinade.
  • Discard marinade and rinse meat.
  • In a dutch oven, brown roast on all sides.
  • When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
  • 1 1/2 cups raisins.
  • 12 peppercorns.
  • 2 bay leaves.
  • 4 cups of water.
  • 2 cups fresh buttermilk.
  • Mix sauce ingredients together and place around toast.
  • Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
  • In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
  • Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
  • When meat is done, remove from pan to a platter and slice into slices.
  • Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
  • Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.
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