Sauerbraten

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READY IN: 75hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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