Sauerbraten, Karl Ratzsch's Old World Restaurant Style

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 75hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Trim meat of all but a thin layer of fat; place in a glass bowl.
  • Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
  • Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
  • (The flavor is more intense with each day that passes).
  • Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
  • Heat shortening in dutch oven.
  • Brown meat on all sides.
  • Remove fat from pan.
  • Pour marinade over meat.
  • Roast uncovered at 350 degrees for 30 minutes.
  • Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
  • Remove meat to platter.
  • Strain marinade; remove fat and return marinade to pan.
  • Stir in gingersnap crumbs.
  • Heat until thickened; strain again.
  • Slice meat and serve with gravy.
Advertisement