Sauerbraten

Name: Sauerbraten
Ingredients: 1 1/2 c. vinegar; 1/2 c. red wine; 1 c. water; 2 Tbsp. sugar; 1 tsp. whole black peppercorns; 4 bay leaves; 4 onions, sliced; 18 whole cloves; 1 1/2 tsp. mustard seed; 3 1/2 tsp. salt; 4 lb. boned rump or chuck roast; 2 Tbsp. flour; speck of pepper; 1/4 c. shortening; 1/2 c. sour cream; salt and pepper; 1/3 c. gingersnap crumbs

17 ingredients

3 steps

Ingredients

1 1/2 c. vinegar
1/2 c. red wine
1 c. water
2 Tbsp. sugar
1 tsp. whole black peppercorns
4 bay leaves
4 onions, sliced
18 whole cloves
1 1/2 tsp. mustard seed
3 1/2 tsp. salt
4 lb. boned rump or chuck roast
2 Tbsp. flour
speck of pepper
1/4 c. shortening
1/2 c. sour cream
salt and pepper
1/3 c. gingersnap crumbs

Directions

1

Two to four days before serving:
2

In a large bowl, combine vinegar, wine, water, sugar, 1/2 teaspoon peppercorns, bay leaves, 3 onions, 12 cloves, 1 teaspoon mustard seed and 2 teaspoons salt. Set meat in marinade, cover and refrigerate 2 to 4 days, depending on degree of sourness desired.
3

Turn meat each day.