Brown meat in heavy kettle; drain off fat. Put meat in roasting pan; add 3/4 cup water. Cover; simmer 1 hour. Remove meat and cut into 1/2-inch thick slices; return to kettle. Combine 3/4 cup water and remaining ingredients, except flour. Pour over... - 36.7572

This German Sauerbraten has made my day ! Try out this German Sauerbraten for your party dinner this weekend and tell me if you like it ! - 41.4799

Place beef in glass pan or bowl. Combine remaining ingredients, except margarine; pour over beef. Marinate 4 to 5 days in refrigerator. Turn beef at least once a day. Melt margarine in small skillet; add beef and brown. Reduce heat. Add half of the marinade... - 32.2482

Mix together vinegar, water, onion, garlic, bay and pickling spices. Place meat in liquid and let stand in refrigerator, covered, 5 to 6 days. After 5 to 6 days, drain liquid. Place roast in oven cooking bag and bake 325°F.2 1/2 hours. - 26.7416

This old Munich sauertbraten is a marinated roast beef recipe. A quintessential european recipe, the old munich sauerbraten is prepared with a sour marinade of vinegar with herbs, spices and juniper berries. Cooked with brown sugar, the old munich sauerbraten... - 43.4229

Place roast in an earthenware bowl with onions and seasonings. Pour over it a mixture of red wine vinegar and boiling water. Marinate 3 days or more in refrigerator. Turn meat twice a day with 2 wooden spoons; never pierce with a fork. To cook: drain meat and... - 33.2654

Sauerbraten has a unique taste. The beef and vinegar gives the Sauerbraten an exhilarating taste. Sauerbraten is inspired by restaurants across the world. Must catch it. - 32.1217

Sauerbraten has a Scorching taste. The dry red wine and beef gives the Sauerbraten Fine taste. - 42.6835

In a large glass bowl combine marinade ingredients. Add meat, cover, and refrigerate for 3 days. Turn meat in marinade oc casionally After 3 days remove meat. Strain and reserve marinade. Brown meat in oil in a large skillet and place in slow cooker. Add wine... - 39.0943

Rub meat with cut surface of garlic, then with salt and pepper. Put meat and garlic into a deep casserole having a cover. Heat the vinegar, water, onions, bay leaves, peppercorns, and sugar just until boiling; pour over meat and allow to cool. Cover and... - 38.2258

Salt and pepper meat, then place in a marinade of the vinegar, port, sliced vegetables, and seasonings. Let stand in refrigerator 4 or 5 days, turning twice a day. Remove roast from marinade, drain well, then brown on both sides in butter; add marinade, and... - 34.1773

Place meat in deep bowl. Combine soup, vinegar, water, bay, peppercorns, and cloves; pour over meat. Cover, refrigerate for 2 days, turning meat twice each day. Remove meat from marinade. In large heavy pan, brown meat in shortening; pour off fat. Stir in... - 39.1769

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal.resealable plastic bag. Add the roast; seal bag and turn to coat. Refrigerate for... - 40.246

Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water. Cover tightly; refrigerate at least 3 days, turning meat twice a day. Never pierce meat when turning. Drain meat,... - 37.603

I simply love this recipe of Sauerbraten as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Sauerbraten is a must try! - 45.0046

Rub roast with salt and place in a large bowl. Combine vinegar, water, onions, bay leaves, celery tops, peppercorns, carrot, thyme, garlic, cloves, and brown sugar. Pour over meat, cover with plastic wrap, and marinate in refrigerator for three days, turning... - 45.3778

Place roast in an earthenware bowl with onions, seasonings, vinegar, and boiling water; cover. Marinate 3 days or more in refrigerator; turn meat twice a day with two wooden spoons. (Never pierce meat with a fork.) Drain meat. Brown on all sides in hot... - 41.8307

Sauerbrateim is an irresistible mouth-watering main course meal recipe. Try this easy to prepare Sauerbrateim, you will love to serve to your loved ones. - 42.3353

1. In 3-quart saucepan over medium heat, heat two-thirds of onions, one-third of carrots, and next 6 ingredients to boiling. Reduce heat to low; cover saucepan; simmer 10 minutes. 2. Pour into large bowl, cover, and cool. Add roast, turning to coat. Cover and... - 35.7795

1.Wipe pot roast with a clean damp cloth and place in deep 3 or 4 quart bowl.Set aside. 2.Combine in saucepan and heat, without boiling, the vinegar, water, onion, salt, peppercorns, cloves and bay leaves. 3.Pour mixture over meat in bowl and allow to cool.... - 38.6551

1. One or 2 days before you plan to serve the dish, place the beef in a large, nonmetallic container. Pour the vinegar and red wine over the meat. Add the peppercorns, salt, bay leaf, cloves, nutmeg, garlic, lemon rind, onion, celery, carrot and parsley.... - 42.4002

Sauerbraten is a German delicacy. Sauerbraten is made of boneless beef marinated by vinegar flavored mixture and cooked with apple syrup sauce. Sauerbraten is inspired by many food joints around the world. - 44.7831

In large bowl combine vinegar, wine, salt, onions, 1 teaspoon sugar, celery, pickling spice, carrot and 1/2 pint water. Add roast; marinate for 2 to 3 days. Remove meat from marinade; slice in serving pieces or leave whole. Brown at 400 degrees for 30... - 42.3668

Rub meat well with salt and pepper, and place in earthenware, dish with sliced onion, bay leaves, and peppercorns. Heat an equal amount of water and vinegar to an amount sufficient to cover meat, and season with salt and sugar to taste. Pour hot over meat,... - 35.5664

Combine the vinegar, wine, peppercorns, salt, bay leaf, cloves, garlic, lemon rind, onion, nutmeg, celery, carrots and parsley. Add the beef, cover and refrigerate three days, turning occasionally. Remove the meat and reserve the marinade. Dry the meat well... - 41.0534

Trim excess fat from roast and put meat into a large glass bowl. Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan. Bring to boiling, then set aside to cool. Pour cooled marinade over meat,... - 43.1757

Combine vinegar, water, onion flakes, herbs in saucepan; simmer 5 minutes. Pour over meat in a bowl; cover and refrigerate overnight, or, better still, up to 4 days, turning meat several times. Drain off marinade and save. Rub meat with the flour, then brown... - 41.2427

Season beef with salt and pepper. Place in a large glass bowl. Add remaining ingredients. Cover and refrigerate 4 to 6 days, turning meat several times daily. Remove meat; reserve marinade. Roast meat on a rack at 375°F. for about 1 hour or until done. Place... - 43.342

In large glass bowl, combine roast, onion, carrot, celery, vinegar, water, wine and spices. Marinate, covered, in refrigerator 3 days*, turning roast occasionally. In 2 1/2 quart casserole dish stir together marinade, gingersnap crumbs and brown sugar. Add... - 44.4466

GETTING READY 1.Start by wiping the meat with a damp cloth MAKING 2.Place the meat and sprinkle thoroughly with salt and pepper 3.In an earthen dish, place the seasoned meat 4.Add vinegar and enough water to cover 5.Now add bay leaves, peppercorns and cloves... - 43.342

Any one who is looking for a new recipe that is tasty at the same time, can go for this Sauerbraten recipe. This Sauerbraten has got everything that it takes to inspire you. Go for it! - 42.1083

If you were always holding back in trying and cooking venison, here's your chance to get started. This venison sauerbraten is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of - 48.3387

Rub meat with 1 teaspoon salt and 1/2 teaspoon pepper; place in deep earthenware crock or ovenware glass bowl; add spices and vegetables. Heat vinegar and water to boiling, pour hot over the meat. Let cool. Cover bowl; refrigerate. Let marinate at least 48... - 41.4777

Place meat in deep bowl. Mix together vinegar, water, and next 5 ingredients; pour over meat. Cover and refrigerate for 48 hours, turning meat in liquid twice a day. Take meat from refrigerator 1 hour before cooking. Drain meat, reserve liquid. Pat meat dry... - 41.0715

1. Trim excess fat from roast and put meat into a large glass bowl. 2. Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan. Bring to boiling, then set aside to cool. 3. Pour cooled marinade... - 40.4915

In a 4 quart flameproof enameled or glass casserole, bring the onion, vinegar, water, wine, carrot, pickling spice, lemon rind, and salt to a boil. Adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes; cool to room... - 40.2307

Mix together wine, vinegar, water, onion, lemon, pickling spice, salt and sugar. Place meat in a deep bowl and pour the liquid mixture over the meat. Cover and refrigerate for 48 hours, turning the meat twice a day. Remove meat from the refrigerator 1 hour... - 47.0973

Pierce roast generously with fork. Place in large cooking bag. In 2-qt casserole mix all marinade ingredients; cover. Microwave at High 6 to 7 minutes, or until boiling. Pour hot marinade over roast. Seal, removing as much air as possible. Refrigerate 1 to 2... - 42.8925

MAKING 1. In large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper. 2. Wipe meat with damp paper towels, put in marinade and refrigerate, covered, 3 days, turning meat occasionally. 3. Remove meat from the marinade... - 44.8738

Wipe meat with moist paper towels. Rub meat with salt and pepper, and place in a large glass bowl or deep earthenware crock. Add onions, carrot slices, celery, cloves, bay leaves, allspice and peppercorns. Heat vinegar and water in saucepan until boiling;... - 42.5146

Place beef in deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar, water, and cider vinegar over meat. Chill, covered, 4 days. Turn meat twice each day. Remove meat from marinade; dry well with paper towels. Strain... - 39.5773

Wipe round steak with a damp cloth. Sprinkle with salt and pepper. Place meat in an earthenware, glass, or enamel bowl. Add salt, pepper, onions, carrot, celery, cloves, peppercorns, vinegar, bay leaves and water to cover meat. Cover container and refrigerate... - 37.2451

Combine first 8 ingredients in saucepan; bring to boil, and remove from heat. Pour over beef in glass, stainless or earthenware bowl, and cover tightly. Refrigerate from 24 hours to as long as 4 days. Turn meat occasionally. To cook, remove meat from marinade... - 40.6949

Sauerbraten with gingersnap sauce is super delicious. This European dish has an addictive flavor and texture! It can be served with pan cakes, bread cubes and noodles. - 47.4936