Sauerbraten

Name: Sauerbraten
Prep time: 72 h
Cook time: 3 h
Total time: 75 h
Yield: 8 serving(s)
Ingredients: 3 lbs boneless beef round rump roast or 3 lbs bottom round steaks; 2 cups water; 1 cup vinegar (white or cider); 2 onions (sliced); 5 black peppercorns; 2 whole cloves; 1 bay leaf; 3/4 cup golden raisin (optional); 8 ginger snaps (crumbled)

Submitted by Gingerbee

"Originally Lillian gave this recipe to Mom and in turn, she became known for her delicious sauerbraten dinners... It's worth the work that goes into creating this wonderful meal. She served this with red cabbage ( recipe #21431) and potato dumplings (much too much work for me so I make the potato mashed)!"

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Ready In:: 75hrs
Ingredients:: 9
Serves:: 8

ingredients

3 lbs boneless beef round rump roast or 3 lbs bottom round steaks
Marinade
2 cups water
1 cup vinegar (white or cider)
2 onions (sliced)
5 black peppercorns
2 whole cloves
1 bay leaf
³⁄₄ cup golden raisin (optional)
8 ginger snaps (crumbled)

directions

Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.
Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
Day 4, remove meat from marinade and set marinade aside.
Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.
Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
Remove meat from pan after cooking, keep warm.
Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
Remove bay leaf from gravy.
Slice meat and cover with gravy.

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RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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