Authentic Sauerbraten

"(Mit Ingwer Kuchen Sosse)"
 
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Ingredients:
14
Serves:
10
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ingredients

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directions

  • Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
  • Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
  • In a Dutch oven brown the meat on all sides in hot vegetable oil.
  • Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
  • Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
  • Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
  • In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  • Slice meat in 1/4 inch slices; add to hot gravy.
  • Arrange meat on a heated plater and pour extra sauce over it.

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Reviews

  1. I'm not sure what happened here. When it was all said and done, the meat tasted of nothing but vinegar. I followed the instructions except I used a brisket cut instead of a rump roast. Could that have made that much of a difference?? About 3 days into the marinating process, I realized that there is 1 cup of water in the ingredient list that is not mentioned in the instructions. I wonder if it was supposed to go into the marinade? This was inedible. Sorry.
     
  2. This recipe was wonderful. My husband is still raving about it. I made it in a slow cooker. Delicious!
     
  3. This is just as I remember having it .... I didn't change a thing and it was melt in the mouth. I urge you to try this it is sublime Thank you Tonkcats x
     
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