Entrees > Germany > Soured Roast >
Soured Roast
Sauerbraten
4 LBS chuck roast
2 tsp. salt
1/4 tsp. black pepper
2 C water
2 C cider or wine vinegar
1/2 C onions, chopped
3 bay leaves
12 peppercorns
6 whole cloves
1/2 C celery, thinly sliced
1/2 tsp. thyme
1 tsp. mustard seed
1 large carrot, sliced
1/4 C sugar
Flour
2 TBS oil
18 gingersnaps, crushed
Rub beef with salt and black pepper; place in a large bowl or crock with water, vinegar, spices, vegetables and sugar. Cover and marinade in refrigerator for three days, turning several times. When ready to cook, remove meat from marinade. Dry and dust with flour; heat oil in a large skillet and brown roast on all sides. Add marinade; cover and simmer slowly for three hours or until tender. Transfer roast to a platter and keep warm in the oven. Strain cooking liquid from skillet. Add gingersnaps; cook, stirring until thick. Pour part of the gravy over the meat after slicing; serve remaining gravy as a side dish.
Suggestion: Serve Sauerbraten with Knodel (Potato Dumplings, as pictured above).
*Sauerbraten image (C) Jameres (2009). Image released into the public domain by author and copyright holder (per Wikipedia).
Related Link:
Food Fare Culinary Collection: German Gourmania
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