Sauerbraten
From Settlement Cookbook 1965 via C. J. Gross
- 3-4 days
- 3.5 hours
Ingredients
- 4 lbs. Beef (chuck, rump, round)
- To Taste Salt and Pepper
- 1 onion (sliced)
- 3 bay leaves
- 1 teaspoon whole peppercorns
- Enough vinegar and water to cover meat in dish
- To Taste salt and sugar
- 1/4 cup brown sugar
- 1/4 cup raisins or dried cranberries
- 4 to 6 gingersnaps
Directions
- Sprinkle meat well with salt and pepper and rub in thoroughly.
- Place with onions, bay leaves, and peppercorns in a deep earthen dish (I use a tupperware marinade container that is made for flipping since the seal is in middle of dish).
- Heat water and vinegar (I like it sour so we use almost all vinegar). Add salt and sugar to taste. Pour hot over meat to cover.
- Refrigerate letting it stand at least 3-4 days (can be as long as 7 day) flipping it every 12 hours or so.
- Put meat in kettle, add onion slices and a little of the spiced vinegar, placed in hot oven at 400\faren, to brown.
- Cover tightly, reduce heat to moderately slow (325F), and cook slowly about 3 hours, or until tender. Add more of the vinegar if necessary.
- Take out the meat, rest, and slice for serving.
- Strain liquid in the kettle, skim off the fat.
- Melt brown sugar in an iron skillet (like making caramel) and slowly add strained liquid.
- Then add raisins and ginger snaps. Cook until thickened and pour over meat.
- We usually have this with mashed potatoes or dumplings (potato or Semmelknoedel).
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