Old German Sauerbraten Recipe
Do you want one awesome recipe idea to try today? This Old German Sauerbraten is extremely tasty to be passed up, so mark it. This Old German Sauerbraten when served as a Main Dish will bring happiness in your dining room. The Old German Sauerbraten is made with Beef which is easy to procure from any grocery store. This yummy yummy Old German Sauerbraten recipe is a gift of the European cuisine. Spread the taste by sharing this Old German Sauerbraten recipe with your friends.
Ingredients
1 large yellow onion, sliced
2/3 cup white vinegar
1 1/3 cups water
1/2 cup dry white wine
1 small carrot, peeled and sliced thin
2 tablespoons mixed pickling spice, tied in cheesecloth
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 1/2 pounds boneless bottom round roast
3 tablespoons crumbled gingersnaps
Directions
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 temperature.
Add the roast, turning to moisten evenly; cover and refrigerate for 3 days, turning the beef once or twice.
Preheat the broiler.
Remove the beef from the marinade, pat it dry, and place in an ungreased shallow baking pan.
Broil about 4 inches from the heat, turning occasionally, until brown on all sides about 10 minutes.
Reduce the oven temperature to 350°F.
Bring the marinade in the casserole to a simmer over moderate heat and add the beef.
Cover, transfer to the oven, and cook for 2 to 2 1/2 hours or until the beef is tender.
Slice the beef 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter and keep warm.
Remove the spice bag, then puree the cooking liquid and the gingersnaps in an electric blender or food processor.
Pour the sauce over the meat and serve, if you like, with Grated Zucchini Pancake,
Adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes; cool to room temperature.
Add the roast, turning to moisten evenly; cover and refrigerate for 3 days, turning the beef once or twice.
Preheat the broiler.
Remove the beef from the marinade, pat it dry, and place in an ungreased shallow baking pan.
Broil about 4 inches from the heat, turning occasionally, until brown on all sides about 10 minutes.
Reduce the oven temperature to 350°F.
Bring the marinade in the casserole to a simmer over moderate heat and add the beef.
Cover, transfer to the oven, and cook for 2 to 2 1/2 hours or until the beef is tender.
Slice the beef 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter and keep warm.
Remove the spice bag, then puree the cooking liquid and the gingersnaps in an electric blender or food processor.
Pour the sauce over the meat and serve, if you like, with Grated Zucchini Pancake,
