Sauerbraten Recipe
Ingredients
| Onions | 2 Medium, sliced | |
| Lemon | 1/2 | |
| Red wine vinegar | 1 1/2 Cup (16 tbs) | |
| Cloves - 12 whole | ||
| Bay leaves | 6 | |
| Peppercorns | 6 To taste | |
| Sugar | 1 Tablespoon | |
| Ginger | 1/4 Teaspoon | |
| Water | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Beef rump roast -1 (4-pound) | ||
| Shortening | 2 Tablespoon | |
| Gravy - as needed | ||
Directions
GETTING READY
1. In a large bowl, mix together onions, lemon, red wine vinegar, cloves, bay leaf, peppercorns, sugar, ginger, 2 1/2 cups water and 1 tablespoon salt.
2. Add beef roast and turn to coat on all sides.
3. Cover bowl and refrigerate for about 1 ½ days; turn meat many time to marinate well on all sides.
4. Before cooking, remove meat from marinade and wipe dry with paper towel.
5. Strain and reserve marinade.
MAKING
6. In a Dutch oven, heat shortening and fry meat until browned on all sides.
7. Pour in reserved marinade.
8. Reduce heat to low, cover and cook for about 2 hours until meat is tender.
SERVING
9. Remove meat in a plate and spoon gravy over it.
1. In a large bowl, mix together onions, lemon, red wine vinegar, cloves, bay leaf, peppercorns, sugar, ginger, 2 1/2 cups water and 1 tablespoon salt.
2. Add beef roast and turn to coat on all sides.
3. Cover bowl and refrigerate for about 1 ½ days; turn meat many time to marinate well on all sides.
4. Before cooking, remove meat from marinade and wipe dry with paper towel.
5. Strain and reserve marinade.
MAKING
6. In a Dutch oven, heat shortening and fry meat until browned on all sides.
7. Pour in reserved marinade.
8. Reduce heat to low, cover and cook for about 2 hours until meat is tender.
SERVING
9. Remove meat in a plate and spoon gravy over it.
Chef
