Sauerbraten Recipes

Drain apples, reserving 1 cup syrup. Return apples to jar, then cover and chill. For marinade, combine reserved syrup, vinegar, onion, cloves, bay leaf, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes; cool. Place roast in a plastic... - 49.126

GETTING READY 1. In a large bowl, mix together onions, lemon, red wine vinegar, cloves, bay leaf, peppercorns, sugar, ginger, 2 1/2 cups water and 1 tablespoon salt. 2. Add beef roast and turn to coat on all sides. 3. Cover bowl and refrigerate for about 1... - 48.2885

GETTING READY 1. In a large bowl, tip in the salt, red wine, vinegar, peppers, cloves, bay leaves, ginger, mustard, and thyme and mix together 2. Add the meat to the bowl. Seal it with foil and then cover the bowl 3. Set aside the bowl for four days in the... - 47.2773

GETTING READY 1. In a saucepan, boil water, wine, vinegar, onion, cloves, peppercorns, and bay leaves; simmer for about 5 minutes. 2. Let the mixture cool down completely. 3. In a large bowl, place roast and pour wine mixture on top; mix until well coated. 4.... - 47.0424

GETTING READY 1. In a saucepan, combine vinegar, water, spices, salt and sugar and bring to a quick boil 2. Stir in sliced onions keep aside till cool. 3. Stir in oil. 4. Place the roast in a deep pan. 5. Pour marinade over the roast 6. Marinate in the... - 47.0302

MAKING 1) In a large bowl mix vinegar, wine, vegetables, spices, and seasonings. 2) Add meat to the mixture and refrigerate covered for 3 days turning the meat occasionally. 3) Take out meat from marinade and dry with towel. 4) In a nonstick Dutch oven put... - 46.829

GETTING READY 1.Make a mixture of vinegar, water, salt, pepper, onions, celery flakes and pickling spice. 2.Marinate the meat in it and leave covered for 2 hours. MAKING 3.Put sugar to the meat and cook on low flame for 3 hours after putting the lid... - 46.829

Rub meat with salt and ginger; put in large bowl. Combine remaining ingredients except fat and flour; bring to boil and pour over meat. Cool. Cover and put in refrigerator for 3 days. Turn meat once each day. Remove meat from pickling liquid; reserve... - 46.7892

MAKING 1) In a deep ceramic or glass bowl put the meat. 2) In a bowl mix water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. 3) Pour the mixture over meat. 4) Cover and place in refrigerator for 24-36 hours. 5) During... - 46.7715

In large glass bowl, combine roast, onion, carrot, celery, vinegar, water, wine and spices. Marinate, covered, in refrigerator 3 days, turning roast occasionally. Set Power Select at HIGH. Prepare cooking bag according to package directions; place roast,... - 46.7316

GETTING READY 1) Take a bowl and mix bay leaves, cloves, carrots and onions along with salt and pepper. 2) Add vinegar and wine to the bowl and marinate the meat in the mixture for 3 days. 3) Keep it refrigerated and turn the meat over once every day. 4)... - 46.3657

GETTING READY 1. Preheat the oven to 325°F. MAKING 2. Place a large Dutch over or casserole, over a medium high flame on the stove. 3. Add the lard and allow it to melt. 4. When fat is hot, add the meat and brown evenly on both sides. 5. Remove the meat... - 46.2842

Partially freeze beef; cut on the bias into thin bite-size strips. For marinade, stir together water, red wine vinegar, sugar, salt, crushed peppercorns, and ginger. Stir in onion, lemon slices, cloves, and bay leaf. Add beef, stirring to coat well. Cover and... - 45.8404

GETTING READY 1. To prepare the meat for marinating, tie the meat with a string around the edges, inorder to keep it’s shape. Place in a large glass bowl. MAKING 2. In a 4 cup measure or medium-size bowl, mix vinegar, wine, salt, pepper and allspice. Pour... - 45.7946

MAKING 1) In a medium bowl, mix together salt, ginger, vinegar, water, onion, pickling spices, bay leaf, peppers, cloves and sweetener. 2) Mix in the beef until well combined. 3) Cover the bowl with a plastic film and place it in the refrigerator for 1 or 2... - 45.5991

GETTING READY 1) Clean the meat and remove the sinus and fat off. 2) Rub the meat with salt and ginger, place in the large bowl. 3) In a saucepan, combine vinegar, water, onions, pickling spice, bay leaves, peppercorn, cloves and sugar, bring to boil. 4) Cool... - 45.5291

Combine roast, onions, carrot, celery, wine vinegar, salt, pickling spice, parsley and thyme in bowl; mix well. Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day. Brown roast on all sides in mixture of butter and olive... - 45.3845

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat. Cover and refrigerate for 24 to 36 hours; turn meat several times during marinating. Place beef in slow-cooking pot;... - 45.3173

GETTING READY 1) In a large bowl, place the meat. 2) In a saucepan combine together vinegar, water, onions, honey, salt, pepper, bay leaves and cloves and bring to boil. 3) Cool the vinegar mixture and pour over the meat. 4) Add the lemon to the meat. 5)... - 45.273

GETTING READY 1. Season meat rubbed with cut garlic surface using pepper and salt. 2. Take a large glass or ceramic dish, place the meat and sprinkle cloves, celery and onion. 3. In a saucepan, prepare a mixture of water, sugar and vinegar, keep on medium... - 45.1889

GETTING READY 1) First, prepare the marinade by mixing the ingredients. 2) Then, beat the meat well and marinate for at least overnight. 3) Next day, preheat the oven to 400 F. 4) Presoak the Romertopf (clay pot). MAKING 5) From the marinade, remove the meat... - 44.9896

GETTING READY 1. Pre-heat oven at 300° C. MAKING 1. In a crock or large bowl, mix meat with salt. 2. Add onion, bay leaves and peppers. 3. In a pan, mix vinegar and water. Heat it. 4. Add sugar. Mix it well and continue heating till it dissolves. 5.... - 44.9265

Sprinkle meat with salt and black pepper. Place in earthenware casserole. Add vinegar, wine, water to cover, bay leaves, cloves, onion and parsley. Cover casserole. Set in refrigerator for 48 hours. Turn now and then. Remove meat from marinade. Strain... - 44.8952

Trim all the visible fat from the meat. Place in a glass or pottery bowl. Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves. Pour over the meat. Cover and marinate in the refrigerator 2-3 days, turning the meat... - 44.8862

1. Combine vinegar, water, bay leaves, cloves, pepper, mace, salt, sugar and onions in a large saucepan. Bring to a boil. Cool and stir in salad oil. 2. Place meat in a deep bowl. Pour vinegar mixture over meat. Place in refrigerator. Let stand 2 to 4 days,... - 44.3683

GETTING READY 1) In a bowl, mix together vinegar, onions, celery, parsley, carrot, cloves, peppers, herbs, and sweetener. 2) Mix well to incorporate all the flavours. 3) Place the meat in a glass bowl. 4) Gently stream the vinegar mixture over the meat. 5)... - 44.2012

Day before: Place roast in large bowl with onions, bay leaves, cloves, peppercorns, salt, vinegar and 1 cup water. Cover; refrigerate overnight, turning roast once or twice in marinade. Early in day: Drain roast thoroughly, reserving marinade. In Dutch oven,... - 43.334