Sauerbraten - 2

Course : German
Serves: 4
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2 pounds lean beef roast
6 pieces black peppercorns -- whole
2 cups cider vinegar
2 tablespoons salt
2 cups water
2 tablespoons sugar
2 medium onions -- peeled sliced thin
1/4 cup flour -- for dredging
1 medium lemon -- sliced thin
6 tablespoons flour
10 whole cloves
2 tablespoons cooking oil
4 pieces bay leaves
6 pieces gingersnaps

Preparation / Directions:

Place the meat in a deep bowl. Pour over it the vinegar and water. Add onions, lemon, cloves, bay leaves, peppercorns, salt and sugar. Cover and place in refrigerator for a minimum of two days, no longer than four. The longer it soaks, the stronger the taste. Turn meat at least once a day. When ready to cook, remove meat from liquid and dust lightly with flour, using up to 1/4 cup. Heat oil in large pot or Dutch oven. Brown meat on all sides. Strain marinade, removing and discarding solids, keeping only clear liquid. Add 1 cup marinade liquid to meat in pan, reserving remainder. Cover tightly and cook slowly, over low heat, for about 3 hours, until meat is fork tender. Add more marinade if necessary, to keep 1/2" of liquid in pan. When meat is done, remove from the pan. Crush the gingersnaps and combine with the 6 tbs flour. Blend with 2 cups reserved marinade liquid, then stir into liquid in pan and bring to boil. Cook, stirring until thickened. Serve hot, with meat. Meat is also good cold, sliced.

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