Post by Debbie on Jun 13, 2012 1:40:51 GMT -5
Buy a lean pot roast ..... mix the spices and liquids and pour over it, and let it sit on a shelf in you fridge for several days, turning the roast each day to be sure all sides of it were well “soaked.”
You will need: A large crock or bowl for marinating the roast A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 cups red wine vinegar
2 cups red wine
2 cups water
1 large onion, sliced
2 bay leaves,
3 cloves,
10 peppercorns (Or ¼ C, pickling spice)
Heat marinating mixture to a simmer, then turn off heat.
Pour mixture over meat in a large bowl, and allow it to cool.
Cover and refrigerate for 3-5 days.
Remove meat from marinade and drain fully.
Strain and keep the marinade.
Brown the roast in enough oil to cover the bottom of the Dutch Oven. Slowly add 2 cups of the marinating liquid.
(Save 1 C. of the liquid for the gravy.)
Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or until roast is tender.
Remove it to a large platter, keeping it warm.
To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps.
If more flavor is needed, add some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.
You will need: A large crock or bowl for marinating the roast A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 cups red wine vinegar
2 cups red wine
2 cups water
1 large onion, sliced
2 bay leaves,
3 cloves,
10 peppercorns (Or ¼ C, pickling spice)
Heat marinating mixture to a simmer, then turn off heat.
Pour mixture over meat in a large bowl, and allow it to cool.
Cover and refrigerate for 3-5 days.
Remove meat from marinade and drain fully.
Strain and keep the marinade.
Brown the roast in enough oil to cover the bottom of the Dutch Oven. Slowly add 2 cups of the marinating liquid.
(Save 1 C. of the liquid for the gravy.)
Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or until roast is tender.
Remove it to a large platter, keeping it warm.
To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps.
If more flavor is needed, add some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.