Sauerbraten Recipe

  • 5 pounds rump or bottom round roast
  • 1 onion sliced
  • 1 bay leaf
  • White vinegar
  • Water
Place the meat into a marinating container that has a tight fitting cover. Fill container half with water and half with vinegar. Add the sliced onion and bay leaf. Let this marinate in the refrigerator for at least 3 days * it can marinate for up to a week.

When ready to cook, put the meat in a heavy bottomed stock pot and sear on all sides. Add the marinating liquid with a little extra water and simmer on stove covered on low heat for 3-4 hours.

If it is too sour you can add a tablespoon of sugar in the last hour to cut the sour bite.

To thicken gravy at the end of cooking, mix in 6 tablespoons of "browned flour"

Browned flour is dry flour sauted in a pan with oil until dark brown in color (caramelized).

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