Cecelia S Sauerbraten Recipe


MethodMain Ingredient


 Red wine vinegar1 Cup (16 tbs)
 Red wine375 Milliliter (1/2 Bottle)
 Salt1 Teaspoon
 Bay leaf1
 Garlic2 Clove (10 gm)
 Lemon rind strip2
 Onion1 , halved
 Nutmeg1⁄4 Teaspoon
 Celery stalks3 , chopped
 Carrots2 , chopped
 Parsley sprigs3
 Rolled top beef round1 Pound
 Beef stock2 Cup (32 tbs)
 Cornstarch/Arrowroot3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 375

% Daily Value*

Total Fat 42 g64.3%

Saturated Fat 14.7 g73.5%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 4233.8 mg176.4%

Total Carbohydrates 97 g32.3%

Dietary Fiber 11.7 g46.8%

Sugars 17.7 g

Protein 103 g206%

Vitamin A 425.9% Vitamin C 96.3%

Calcium 24% Iron 25.9%

*Based on a 2000 Calorie diet


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 with paper towels.
Bring the marinade to a boil and simmer it over low heat while the meat is cooking.
It will be used to baste the meat.
Heat a Dutch oven or heavy kettle.
Add the meat, fat side down, and brown it well on all sides for one hour.
After browning, pour off excess fat from the kettle.
Add one cup of the beef stock to the meat.
Cover with a close-fitting lid and cook over low heat for three and one-half hours.
Baste occasionally with the remaining cup of stock and the hot marinade until all the marinade has been added.
Remove the meat to a hot platter.
Strain the gravy, pressing the vegetables through a sieve.
Remove the fat from the surface.
Thicken the gravy with the cornstarch mixed with a little water.
The sauce should be served separately from the meat.