German Sauerbraten Recipe

German Sauerbraten

• 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

• 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.
• Serve meat and gravy with potato dumplings or boiled potatoes and salad.

• 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.