Sauerbraten With Pickling Spice Recipe
Ingredients
| 4 pounds beef for pot roast | ||
| Salt | 2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Onions | 2 Medium, sliced | |
| Mixed spice | 2 Tablespoon | |
| Bay leaves | 2 | |
| Peppercorns | 1 Teaspoon | |
| Whole Cloves | 8 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Fat | 2 Tablespoon | |
| Flour or gingersnaps | ||
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.
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.
Chef
