|
Features for "Authentic Sauerbraten"
Served as main course. Non-vegetarian dish.
Ingredients for "Authentic Sauerbraten" (Click here for measurement conversion) 4 lbs Rump roast, Boneless
2 Onions, Thinly Sliced
8 Peppercorns
4 Cloves
1 Bay Leaf
1 cup White Vinegar
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water, boiling
10 Gingersnaps
1/2 cup Sour Cream
1 Tablespoon unbleached Flour
Method for "Authentic Sauerbraten"
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
Comments
Serves: 10
You may also be interested in
Asian Style Oven Baked Duck Legs
Adovado Carne
Memphis Style Barbecued Ribs
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
