Sauerbraten Recipe
Finally an interesting and good recipe of Sauerbraten has arrived. The marriage of the irresistible flavors of Beef with other ingredients is the secret to this Sauerbraten. This Sauerbraten is always a hit as a Side Dish . I will look forward to your feedback.
Ingredients
1 beef roast, boneless
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 medium sized onions, sliced
1 large carrot, shredded or sliced
1 stalk celery, chopped
6 whole cloves
2 whole bay leaves
4 whole allspice
1/2 teaspoon peppercorns
1 3/4 cups red wine vinegar
1 1/2 cup cold water
2 tablespoons oil
Sauerbraten Gravy:
2 cups marinade
2 tablespoons oil
2 1/2 tablespoons potato flour or rye flour
1/2 teaspoon salt
1/2 cup cold water
1/2 cup yogurt
Chopped parsley to garnish
Directions
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; cool slightly and pour over meat, vegetables and spices.
Allow to cool; cover and place in refrigerator.
Marinate for 48 hours or more, turning several times a day.
When ready to cook, remove meat from marinade (reserve marinade), wipe dry with paper towels.
Heat oil (in heavy bottom pan or skillet) to medium high temperature.
Brown roast on all sides.
Pour reserved marinade over meat (liquid should not come more than halfway up the meat); cover tightly and simmer slowly for about three hours or until fork tender.
Remove roast to a warm platter and keep hot while preparing gravy.
Strain hot marinade, measure 2 cups and set aside.
Heat oil in saucepan, then stir in potato or rye flour and salt, stirring constantly until mixture bubbles.
Gradually blend in 1/2 cup cold water and the marinade, stirring constantly.
Cook until mixture thickens.
Adjust seasoning.
Add yogurt if desired.
Slice sauerbraten and ladle some hot gravy over meat.
Garnish with chopped parsley.
Pour remaining gravy into sauceboat; serve sauerbraten with potato dumplings or potato pancakes.
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; cool slightly and pour over meat, vegetables and spices.
Allow to cool; cover and place in refrigerator.
Marinate for 48 hours or more, turning several times a day.
When ready to cook, remove meat from marinade (reserve marinade), wipe dry with paper towels.
Heat oil (in heavy bottom pan or skillet) to medium high temperature.
Brown roast on all sides.
Pour reserved marinade over meat (liquid should not come more than halfway up the meat); cover tightly and simmer slowly for about three hours or until fork tender.
Remove roast to a warm platter and keep hot while preparing gravy.
Strain hot marinade, measure 2 cups and set aside.
Heat oil in saucepan, then stir in potato or rye flour and salt, stirring constantly until mixture bubbles.
Gradually blend in 1/2 cup cold water and the marinade, stirring constantly.
Cook until mixture thickens.
Adjust seasoning.
Add yogurt if desired.
Slice sauerbraten and ladle some hot gravy over meat.
Garnish with chopped parsley.
Pour remaining gravy into sauceboat; serve sauerbraten with potato dumplings or potato pancakes.
