Sauerbraten III Popular Recipes

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Sauerbraten III

"This is an authentic German sauerbraten recipe handed all the way down to me. The meat is greater gentle, and flavorful the longer you marinade, I usually marinade for 2 days."

Ingredients :

3 kilos bottom round roast
1 cup pink wine vinegar
1 cup water
2 tablespoons lemon juice
1 onion, thinly sliced
2 bay leaves
three entire cloves
2 tablespoons salt
1/eight teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup water
three tablespoons all-reason flour
1 tomato, cut into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : P2D

Place meat in massive, non-metallic bowl. In separate bowl, combine purple wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
Heat oil in Dutch oven over medium-high warmth. Remove meat from marinade and brown in oil on all facets, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce warmth to low, cover and simmer 3 hours, or till gentle.
Remove meat from pan. Increase warmness and sprinkle flour, a touch at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

Notes :

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