Sauerbraten Recipe
I simply love this recipe of Sauerbraten as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Sauerbraten is a must try!
Ingredients
| Vinegar | 1 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Whole Cloves | 12 | |
| Pepper | 1/4 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Onions | 2 Large, sliced | |
| Salad oil | 1/2 Cup (16 tbs) | |
| 3 to 4 pound beef roast, heel of round | ||
| Flour | 1/2 Cup (16 tbs), divided | |
| Shortening | 3 Tablespoon | |
| Ginger snaps | 1/2 Cup (16 tbs), crumbled | |
Directions
Heat vinegar, water, spices, salt and sugar to boiling.
Pour over sliced onions and allow to stand until cool.
Stir in oil.
Pour marinade over roast in a deep bowl.
Allow to stand in refrigerator 2 to 4 days, turning meat once a day so it will marinate evenly.
Remove meat from marinade and pat dry Dredge with half the flour.
Brown on all sides in hot short- ening in a dutch oven.
Place rack under meat and add 1 cup of strained marinade.
Save remaining marinade.
Cover meat tightly and simmer 3 to 4 hours or until meat is fork tender.
Remove to hot platter.
Add enough strained marinade to liquid in dutch oven to make 2 cups liquid.
Make a smooth paste with remaining flour and 1/4 cup cold marinade.
Stir into liquid in kettle.
Bring to boil, stirring constantly.
Stir in ginger snaps and heat thoroughly.
Season to taste.
Serve hot gravy with sauerbraten.
Pour over sliced onions and allow to stand until cool.
Stir in oil.
Pour marinade over roast in a deep bowl.
Allow to stand in refrigerator 2 to 4 days, turning meat once a day so it will marinate evenly.
Remove meat from marinade and pat dry Dredge with half the flour.
Brown on all sides in hot short- ening in a dutch oven.
Place rack under meat and add 1 cup of strained marinade.
Save remaining marinade.
Cover meat tightly and simmer 3 to 4 hours or until meat is fork tender.
Remove to hot platter.
Add enough strained marinade to liquid in dutch oven to make 2 cups liquid.
Make a smooth paste with remaining flour and 1/4 cup cold marinade.
Stir into liquid in kettle.
Bring to boil, stirring constantly.
Stir in ginger snaps and heat thoroughly.
Season to taste.
Serve hot gravy with sauerbraten.
Chef
