Sauerbraten Recipe

This sauerbraten recipe takes a while to make, but I think you will enjoy the results

• Meal Type: Entree
• Ethnicity: German
• Holiday Category: N/A
• Preparation Time: More than 1 day

Ingredients

• 4 lb Boneless beef roast
• 1 c Water
• 1 c Wine vinegar
• 2 medium onions, sliced
• 1 ts Salt
• 6 Peppercorns
• 2 Bay leaves
• 2 Cloves
• 2 T Vegetable oil
• 1 Medium tomato, peeled and shopped
• 2 T Unbleached flour
• 2 t Sugar
• 1/4 c Water

Directions

1. Place meat in a large non-metallic container.
2. In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
3. Simmer for 10 minutes.
4. Cool to room temperature, then pour over meat.
5. Refrigerate for 2 to 3 days, turning several times each day.
6. Remove meat from marinade, and dry.
7. Brown meat in hot vegetable oil in a Dutch oven.
8. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender.
9. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves.
10. Mix flour and sugar with water until lumps disappear.
11. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.