Beef Sauerbraten Recipe
Ingredients
| Beef round | 3 1⁄2 Pound (or rump) | |
| Bay leaves | 4 | |
| Peppercorns | 1⁄2 Teaspoon | |
| Whole cloves | 8 | |
| Onions | 2 Medium, sliced | |
| Carrot | 1 Small, minced | |
| Stalk celery | 1 , chopped | |
| Red wine vinegar | 1 1⁄2 Cup (24 tbs) | |
| Water | 2 1⁄2 Cup (40 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3271 Calories from Fat 1584
% Daily Value*
Total Fat 177 g271.8%
Saturated Fat 80.9 g404.7%
Trans Fat 0 g
Cholesterol 765 mg255%
Sodium 1052.4 mg43.9%
Total Carbohydrates 40 g13.2%
Dietary Fiber 8.6 g34.5%
Sugars 14.8 g
Protein 341 g682.4%
Vitamin A 203.8% Vitamin C 50%
Calcium 45.1% Iron 102%
*Based on a 2000 Calorie diet
Directions
Heat vinegar and water to boiling, pour hot over the meat.
Let cool.
Cover bowl; refrigerate.
Let marinate at least 48 hours, turning meat twice a day.
When ready to cook, remove meat from marinade and dry with paper towels.
Melt butter in Dutch oven and brown meat all over.
Strain marinade and pour over meat.
Cover tightly; simmer slowly 2 1/2 to 3 hours or till fork tender.
Remove to warmed platter, slice, and keep warm.
Gingersnap Gravy: For 2 cups gravy, melt 2 tablespoons sugar in a skillet, stirring till brown.
Gradually stir in 1 1/2 cups hot marinade and 1/2 cup water.
Add 2/3 cup gingersnap crumbs (about 8 gingersnaps); cook and stir till mixture thickens. (If you like, add 1/2 cup dairy sour cream.)
Salt gravy to taste; ladle some over Sauerbraten and pass remainder.
Chef
