Sauerbraten With Pickling Spice Recipe

Summary

Cooking Time3 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef pot roast4 Pound
 Salt2 Teaspoon
 Ground ginger1 Teaspoon
 Cider vinegar2 Cup (32 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Onions2 Medium, sliced
 Whole pickling spice2 Tablespoon (Mixed)
 Bay leaves2
 Peppercorns1 Teaspoon
 Whole cloves8
 Sugar1⁄3 Cup (5.33 tbs)
 Fat2 Tablespoon
 Flour/6 gingersnaps, crushed1 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size

Calories 902 Calories from Fat 537

% Daily Value*

Total Fat 60 g91.6%

Saturated Fat 23.5 g117.4%

Trans Fat 0 g

Cholesterol 203.8 mg

Sodium 843.1 mg35.1%

Total Carbohydrates 25 g8.2%

Dietary Fiber 2.9 g11.6%

Sugars 14.4 g

Protein 59 g118.7%

Vitamin A 0.5% Vitamin C 9.3%

Calcium 7.9% Iron 31.9%

*Based on a 2000 Calorie diet

Directions

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 liquid.
Dry meat with paper towel.
Brown meat on all sides in fat in heavy kettle.
Put on rack; add 1 cup reserved pickling liquid and half the onions and spices from liquid.
Cover tightly and simmer very slowly for 3 1/4 hours, or until tender, adding more liquid as needed.
Remove meat to hot platter.
Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups.
Skim off excess fat.
Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps.
Serve with sliced meat, mashed potatoes, rice, or potato dumplings.
Makes about 6 servings.
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