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Sauerbraten(Pot Roast)

 

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!
58

Yield

4

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

4 pounds beef
chuck, rump, or round
1 pint vinegar
*
1 x water
*
4 each bay leaves
*
12 each peppercorns
whole, black
*
4 each cloves
whole
*
1 each carrots
bunch
6 each onions
1 tablespoon sugar
12 each gingersnap cookies
*
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 637g (22.5 oz)
Amount per Serving
Calories 134555% of calories from fat
 % Daily Value *
Total Fat 83g 128%
Saturated Fat 33g 164%
Trans Fat 0g
Cholesterol 390mg 130%
Sodium 303mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 246g
Vitamin A 51% Vitamin C 22%
Calcium 8% Iron 70%
* based on a 2,000 calorie diet How is this calculated?

 

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