Sauerbraten II Recipe

Sauerbraten is an easy to prepare side dish which you will simply love. I bet, you will surely get a huge fan following for this one!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Eye round pot roast6 Pound
 Salt pork1⁄4 Pound
 Salt To Taste
 Ground black pepper To Taste
 Onions2 , sliced
 Parsnip1⁄2 , sliced
 Leeks2 , sliced
 Carrots2 , sliced
 Bay leaves2
 Whole cloves6
 Peppercorns12
 Juniper berries12
 Red wine vinegar1 Quart
 Lard2 Tablespoon (Drippings)
 Rye bread heel1

Directions

1. Lard the roast with salt pork and season with the salt and pepper.
2. Place the meat in a large bowl and add the vegetables, bay leaves, cloves, peppercorns and juniper berries. Bring the vinegar to a boil and pour over the top. Let the meat marinate, covered, a week or more in the refrigerator, turning it twice daily.
3. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. In a Dutch oven heat the fat, add the meat and brown on all sides. Add the marinade with the vegetables, making sure the liquid does not come more than halfway up the meat.
4. Cover and simmer until the meat is tender, three to four hours. Toward the end of the cooking period, add a heel of rye bread.
5. Remove the roast to a warm platter and keep hot while preparing the gravy.
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