Beef Sauerbraten Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 50 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Beef pot roast5 Pound (rump or brisket)
 Water1 Cup (16 tbs) (as required)
 Malt vinegar3⁄4 Cup (12 tbs)
 Salt2 Teaspoon
 Brown sugar3 Tablespoon
 Ground cloves1⁄8 Teaspoon
 Ground allspice1⁄8 Teaspoon
 Monosodium glutamate1 Teaspoon
 Ground ginger1 Teaspoon
 Bay leaf1
 Pepper1 1⁄2 Teaspoon, coarsely ground
 Onions3⁄4 Cup (12 tbs), chopped
 All purpose flour2 Tablespoon
 Potato dumplings16

Directions

GETTING READY
1) In a heavy kettle, heat oil and brown the meat.
2) Drain off the fat.
3) Put meat on rack, add 3/4 cup water, cover and simmer for 1 hour.

MAKING
4) Remove meat and cut into 1/2 -inch-thick slices and return to the kettle.
5) In a saucepan, bring ¾ cup of water to boil and add vinegar, salt, sugar, cloves, allspice, monosodium glutamate, ginger, bay leaf, pepper and onions.
6) Pour the vinegar mixture over meat.
7) Cover and simmer for about 1 1/2 hours or until fork-tender.
8) Add more water if necessary.

FINALIZING
9) Remove the meat from the kettle and keep it warm.
10) In a cup, mix little cold water and flour.
12) Strain the gravy and return to kettle.
13) Thicken with flour mixture, simmer a few minutes.

SERVING
14) Slice the meat and place on the serving plate, spoon the sauce on top.
15) Serve potato dumpling on side.
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