Sauerbraten Recipe

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Summary

CuisineMethod
Main Ingredient

Ingredients

 Beef rump/Chuck roast4 Pound
 Cider vinegar1⁄2 Cup (8 tbs)
 Burgundy wine1⁄2 Cup (8 tbs) (California)
 Onions2 , sliced
 Carrot1 , sliced
 Celery stalk1 , chopped
 Parsley sprigs4
 Bay leaf1
 Whole allspice2
 Whole cloves4
 Salt1 Tablespoon
 Pepper1 Tablespoon
 Cold water1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Sugar1 Tablespoon
 Gingersnaps1⁄2 Cup (8 tbs), crushed

Directions

Step 1: Place meat in a large bowl or a removable crock.
Mix marinade ingredients and pour over meat.
Cover and refrigerate for 3 days, turning several times.
Remove meat from marinade and wipe dry.
Lightly dust meat with flour and, using a large skillet, brown it on all sides in a little oil.
Place meat on crock cooker, and pour marinade over it.
Cover and cook at Low heat for 8 to 10 hours.
Remove meat and strain off liquid.
Skim off excess fat, and return 3 1/2 cups liquid to the cooker.
Step 2: In a small bowl, make a paste of the water, flour, and gingersnaps.
Stir paste into liquid in cooker, and heat on High until lightly thickened, stirring often.
Replace meat into crock, and cook on High for about 20 minutes covered.
Remove meat to a heated platter and slice it thinly.
Pour some of the gravy over it, and serve the remaining gravy at the table.
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