Sauerbraten
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast
boneless |
|
| 1 | cup |
water
|
|
| 1 | cup |
white wine vinegar
|
|
| 2 | each |
onions
medium, sliced |
|
| 1 | teaspoon |
salt
|
|
| 6 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | each |
cloves
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
tomatoes
medium, peeled, chopped |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
sugar
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast
boneless |
|
| 237 | ml |
water
|
|
| 237 | ml |
white wine vinegar
|
|
| 2 | each |
onions
medium, sliced |
|
| 5 | ml |
salt
|
|
| 6 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | each |
cloves
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
tomatoes
medium, peeled, chopped |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 59 | ml |
water
|
|
Directions
Place meat in a large container (not metal).
In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes.
Cool marinade to room temperature.
Pour marinade over meat.
Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry.
Brown meat in hot vegetable oil in a Dutch oven.
Add the tomato and marinade liquid.
Cover and simmer gently 1 to 2 hours, until meat is tender.
Remove meat from juices.
Also remove peppercorns, cloves, and bay leaves.
Mix flour and sugar with water until lumps disappear.
Add to pan juices and cook until thickened.
Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325℉ (160℃) oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
