Sauerbraten Recipe
Ingredients
| 1 4 to 5-pound beef bottom round roast | ||
| Onions | 2 Medium, sliced | |
| Carrot | 1 , sliced | |
| Stalk celery | 1 , sliced | |
| Red wine vinegar | 2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Mixed spice | 1 Tablespoon | |
| Parsley sprigs | 1 | |
| Thyme | 1 Teaspoon | |
| Butter | ||
| Olive oil | ||
| Cornstarch | 5 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine roast, onions, carrot, celery, wine vinegar, salt, pickling spice, parsley and thyme in bowl; mix well.
Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day.
Brown roast on all sides in mixture of butter and olive oil in heavy saucepan.
Strain marinade; pour over roast.
Simmer for 3 to 4 hours or until tender.
Transfer roast to warm platter.
Bring pan drippings to a boil; season with salt and pepper.
Stir in mixture of cornstarch and water gradually.
Cook until thickened or until desired consistency, stirring constantly.
Serve with roast.
Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day.
Brown roast on all sides in mixture of butter and olive oil in heavy saucepan.
Strain marinade; pour over roast.
Simmer for 3 to 4 hours or until tender.
Transfer roast to warm platter.
Bring pan drippings to a boil; season with salt and pepper.
Stir in mixture of cornstarch and water gradually.
Cook until thickened or until desired consistency, stirring constantly.
Serve with roast.
Chef
