This Sauerbraten recipe comes from my Mom's own cookbook. Tender and flavorful, this traditional beef dinner was a favorite.
Sauerbraten is easy to make - you just need to plan properly. It's not a quick recipe, this one takes time to marinate and cook. But, the results are worth the time.
Check the hints below the recipe for variations on the recipe. (I like the Slow Cooker version of this recipe.)
German Sauerbraten
Ingredients:
4 lbs. beef (chuck, rump, or round)
salt, pepper
2 cups vinegar
4 bay leaves
12 peppercorns
4 whole cloves
bacon, butter or oil for browning
2 carrots, sliced
1 rib celery, sliced
4 - 6 onions, sliced
2 tbsp. corn starch
1 cup sour cream
Instructions:
Wipe meat with damp cloth and sprinkle with salt and pepper.
Place in ceramic or glass bowl (not metal or plastic). Add vinegar, bay leaves, peppercorns, cloves. Add water to cover.
Tightly cover bowl and refrigerate for 3 to 5 days, turning once or twice.
Drain meat.
In Dutch oven or deep pan, put bacon, butter, or oil, enough to brown meat.
Brown roast on all sides.
Add carrots, onions, and celery. Brown slightly.
Add about 1 cup water (or broth) and cook over low heat about 3 hours, until meat is tender.
Remove meat. Mix corn starch with a bit of water. Slowly add just enough to simmering cooking liquid until thickened for gravy. Remove from heat and stir in sour cream.
Can be cooked in SLOW COOKER. Will take about 7 - 8 hours on low. (Check your slow cookers' manual)
For a 'spicier' taste, remove meat from marinade the night before cooking and cover all sides thickly with mustard. Cover and continue the following day with above instructions.
For a 'sourer' taste, use 1 cup of drained marinade instead of water (or broth) to add to browned meat.
