Renate’s Unique Buttermilk Marinated Sauerbraten
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1360.77 g rump roast
-
MARINADE FOR ROAST
- buttermilk, to cover roast
- 12 whole black peppercorns
- 2 bay leaves, crushed and broken
- 2 large onions, sliced
- 354.88 ml raisins
- 12 peppercorns
- 2 bay leaves
- 946.36 ml water
- 473.18 ml buttermilk
directions
-
Marinate Roast in buttermilk marinade as follows:
- Buttermilk enough to COVER whole roast.
-
Add to buttermilk:
- 12 whole pepper corns.
- 2 bay leaves, crushed and broken.
- 2 large onions, sliced.
- Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
- At end of 3-5 days, remove meat from buttermilk marinade.
- Discard marinade and rinse meat.
- In a dutch oven, brown roast on all sides.
- When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
- 1 1/2 cups raisins.
- 12 peppercorns.
- 2 bay leaves.
- 4 cups of water.
- 2 cups fresh buttermilk.
- Mix sauce ingredients together and place around toast.
- Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
- In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
- Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
- When meat is done, remove from pan to a platter and slice into slices.
- Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
- Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.
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RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>