Sauerbraten With Cider Vinegar Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 3 pounds round or rump of beef | ||
| Cider vinegar | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Cloves | 3 | |
| Peppercorns | 8 | |
| Onions | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Bay leaves | 2 | |
| 2 tablespoons special oil | ||
| Boiling water | 1/2 Cup (16 tbs) | |
Directions
Trim all the visible fat from the meat.
Place in a glass or pottery bowl.
Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves.
Pour over the meat.
Cover and marinate in the refrigerator 2-3 days, turning the meat several times.
Drain, reserving all the vegetables and 1 cup liquid.
Dry the meat.
Heat the oil in a Dutch oven or heavy saucepan; brown the meat in it.
Pour off any fat.
Heat the marinade and add to the meat with the water.
Cover and cook over low heat 2-1/2 hours or until tender.
Thicken the gravy with 2 teaspoons flour mixed with 1 tablespoon water, if necessary.
Place in a glass or pottery bowl.
Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves.
Pour over the meat.
Cover and marinate in the refrigerator 2-3 days, turning the meat several times.
Drain, reserving all the vegetables and 1 cup liquid.
Dry the meat.
Heat the oil in a Dutch oven or heavy saucepan; brown the meat in it.
Pour off any fat.
Heat the marinade and add to the meat with the water.
Cover and cook over low heat 2-1/2 hours or until tender.
Thicken the gravy with 2 teaspoons flour mixed with 1 tablespoon water, if necessary.
Chef
