Sauerbraten
- Ready In:
- 6hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup red wine vinegar
- 1 1⁄4 cups water
- 1 cup sugar
- 1 tablespoon pickling spices (original recipe just says mixed spices )
- 3 -4 juniper berries (optional, my addition)
- 1 onion, chopped
- 2 -4 lbs boneless beef roast (original recipe doesn't specify meat type, but generally any inferior cut works well since it's mari)
- vegetable oil
- 10 ginger snaps (for gravy)
directions
- Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day.
- Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* Remove meat and return a portion of the solution to a pan depending how much gravy you want. Add enough gingersnaps to thicken to a moderately thin gravy.) Slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage.
- *Suggestion: cook in a crock-pot on low for 6-8 hours until tender.
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