Sauerbraten Recipe
Sauerbraten - I often try this beef variety and should say this is one of the recipes I am known for. Let me tell you, the flavor of the dish lies in the seasoning, so be careful and accurate with it. Just give this yummy Sauerbraten a try, you will be happy that you did!
Ingredients
| 4 lbs. beef round or chuck or sirloin | ||
| Salt | 1 1/2 Tablespoon | |
| Onion | 1 , sliced | |
| Peppercorns | 10 | |
| Bay leaves | 3 | |
| Cloves | 3 | |
| Vinegar | 1 Cup (16 tbs) | |
| 1/8 lb. unsmoked bacon | ||
| 2 t. drippings or lard | ||
| Flour | 2 1/2 Tablespoon | |
| Granulated Sugar | 2 Tablespoon | |
| 5 to 6 small gingersnaps, crushed | ||
| Red wine | 1/2 Cup (16 tbs) | |
| Sweet or sour cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe meat with damp cloth and trim off gristle, rub with salt, place in an earthenware crock or a glass bowl; pour over a pick ling brine made with onions, spices, vinegar and enough water to cover meat.
Allow to marinate 48 hours, turning the meat twice daily.
Remove meat from liquid reserving 2 cups of brine, cut bacon into strips 1/3" thick and 2 1/2" to 4" long.
Pierce meat with a pointed knife and insert bacon.
Heat drippings in skillet and lightly brown meat on all sides.
Remove meat from skillet and place in roasting pan and pour over the following sauce: brown flour in skillet with the drippings, add sugar, gingersnaps, salt and pepper to taste and 2 cups brine; boil until smooth and creamy.
Pour over the meat and roast in hot oven (400°) allowing 20 to 30 minutes to the pound.
Baste frequently during roasting.
Add the red wine 1/2 hour before end of roasting time.
Strain gravy.
If too thick or sour add water; or if not sour enough, add vinegar to taste.
Sweet or sour cream may be added to gravy before serving.
Potato dumplings are the best accompaniment to the dish.
Serves
Allow to marinate 48 hours, turning the meat twice daily.
Remove meat from liquid reserving 2 cups of brine, cut bacon into strips 1/3" thick and 2 1/2" to 4" long.
Pierce meat with a pointed knife and insert bacon.
Heat drippings in skillet and lightly brown meat on all sides.
Remove meat from skillet and place in roasting pan and pour over the following sauce: brown flour in skillet with the drippings, add sugar, gingersnaps, salt and pepper to taste and 2 cups brine; boil until smooth and creamy.
Pour over the meat and roast in hot oven (400°) allowing 20 to 30 minutes to the pound.
Baste frequently during roasting.
Add the red wine 1/2 hour before end of roasting time.
Strain gravy.
If too thick or sour add water; or if not sour enough, add vinegar to taste.
Sweet or sour cream may be added to gravy before serving.
Potato dumplings are the best accompaniment to the dish.
Serves
Chef
