Sauerbraten Recipe

From Dorothy McNett's Recipe Book.

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See Also: Germany · Main Dishes · Meat Dishes


From Dorothy McNett's recipes at

1 1/4 cups red vinegar
1/2 cup red wine
1 cup water
2 tablespoons sugar
1 teaspoon whole peppercorns
1 tablespoon juniper berries
2 bay leaves
18 whole cloves
1 1/2 teaspoons mustard seeds
3 teaspoons salt
3 onions
4 pounds rump roast, or chuck pot roast
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/3 cup gingersnap crumbs
1/2 cup sour cream

Two to four days before serving:
In large glass or ceramic bowl, or stainless steel pan, combine vinegar, wine, water, sugar, peppercorns, juniper berries, bay leaves, cloves, mustard seeds, and salt. Stir to mix well. Slice 2 of the onions and add to the marinade. Add the meat and move it around to coat with the marinade. Cover. Refrigerate. On the day, remove the meat, reserving the marinade. Dry the meat well on paper towels. Coat the roast all over with the flour, and sprinkle with salt and pepper. Heat the olive oil in a dutch oven or large skillet and brown the meat well on all sides, taking about 20 minutes total time. Then add 3/4 cup of the reserved marinade, (save the remaining marinade for the making of the gravy later) the other onion (sliced), and some of the marinated onions along with a few of the mustard seeds, juniper berries, peppercorns and cloves. Simmer, loosely covered, about 3 1/2 to 4 hours, or until the meat is fork- tender, adding more of the reserved marinade, if needed. While the roast is cooking, strain the reserved marinade, discarding the spices and bay leaves. When roast is done, remove meat to a hot platter and keep warm. Strain the cooking drippings from the dutch oven into a glass measuring cup and let stand 2 min. to settle. Pour off all except for the bottom 1/3 cup of drippings and put those into a batter bowl, whisking in the gingersnap crumbs. Slowly whisk in the 2 cups strained, reserved marinade. Microwave on high for 3 minutes. Whisk well. Microwave another 2-4 minutes, or until thickened slightly. Whisk in the sour cream. Slice the meat, and serve with the gravy.

Recipe created 1994-10-19.

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