Sauerbraten
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 4 lbs rump roast or 4 lbs boneless bottom round roast
- oil
- 1 1⁄2 cups water (approximate)
- 3⁄4 cup red wine vinegar or 3/4 cup cider vinegar
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 -2 bay leaf
- 1 -2 teaspoon ground black pepper
- 1 cup chopped onion
- 2 tablespoons flour, mixed in cold water (corn starch works well for GF)
directions
- In large pot add enough oil to cover bottom, heat on medium high.
- Add roast and brown well on all sides, about 5 minutes each side.
- Remove roast and discard drippings.
- Place rack or balled aluminum foil on bottom of pot to keep meat above liquid (2 inches high).
- Add about 3/4-1 cup water, place roast on rack/balls, heat to boiling, reduce to simmer, cover, simmer for one hour.
- Meat will not be done yet.
- Remove roast and cut into 1/2 inch thick slices. Save any meat juices.
- Remove rack/foil from pot and place meat slices and juice on bottom.
- Add remaining water, vinegar, salt, sugar, cloves, allspice, ginger, bay, pepper, onion.
- Bring to boil, reduce heat to simmer, cover and let cook for 1 ½ hours.
- Check every 30 minutes and add water if needed.
- Remove meat to serving platter. Discard bay leaves.
- Bring pot juices to boil and add flour/water mix in small amounts until desired thickness is reached.
- Pour over meat and serve.
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RECIPE SUBMITTED BY
<p>Many years of home cooking, some commercial experience. Love trying new things and making wheat free versions of classics.</p>