Brigitte's Sauerbraten
Brigitte's Sauerbraten recipe
Yield
8 servingsPrep
25 minCook
1 hrsReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
roast beef
boneless |
|
| ½ | litre |
buttermilk
|
*
|
| 1 | cup |
red wine
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | each |
onions
sliced |
|
| 2 | each |
cloves
|
*
|
| 2 | each |
peppercorns
|
*
|
| 5 | slices |
bacon
|
|
| 2 | cups |
water
|
|
| 1 | can |
tomato paste
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | each |
carrots
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
roast beef
boneless |
|
| 0.5 | litre |
buttermilk
|
*
|
| 237 | ml |
red wine
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | each |
onions
sliced |
|
| 2 | each |
cloves
|
*
|
| 2 | each |
peppercorns
|
*
|
| 5 | slices |
bacon
|
|
| 473 | ml |
water
|
|
| 1 | can |
tomato paste
|
|
| 45 | ml |
cornstarch
|
|
| 2 | each |
carrots
sliced |
|
Directions
Put the meat in a ceramic or glass bowl. Pour thebuttermilk, wine, and bayleaf over the meat.
Add the peppercorns and onions.
Keep in the refrigerator for at least 3 days, marinating the meat daily.
After 3 days, remove meat from the refrigerator. In a deep Dutch oven, fry the bacon and set aside.
Put meat in the bacon drippings and brown on all sides quickly.
Add 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes.
Add the water, tomato paste, and carrots.
Crumble the bacon and add to the meat.
Cover and simmer for about 1½ hours, making sure to watch Replace with water if it gets too low. When the meat is done, remove the meat and the carrots and keep warm. Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. Slice the meat and serve with the gravy and potato dumplings potatoes or baked potatoes) and the carrots.
