Sauerbraten

Name: Sauerbraten
Ingredients: 3 1/2 to 4 lb. beef round or rump; 2 c. red wine vinegar; 2 c. water; 1 large onion, sliced; 1/4 c. sugar; 2 tsp. salt; 10 peppercorns; 3 whole cloves; 2 bay leaves

9 ingredients

14 steps

Ingredients

3 1/2 to 4 lb. beef round or rump
2 c. red wine vinegar
2 c. water
1 large onion, sliced
1/4 c. sugar
2 tsp. salt
10 peppercorns
3 whole cloves
2 bay leaves

Directions

1

A heavy 4-quart kettle or Dutch oven having a tight fitting cover will be needed.
2

Set out a deep 3 or 4-quart bowl, place beef round/rump in bowl.
3

Combine other ingredients in saucepan and heat without boiling.
4

Pour hot mixture over meat in bowl. Allow to cool.
5

Cover, set in refrigerator.
6

Marinate 72 hours, turning twice a day.
7

Remove from marinade, dry thoroughly.
8

Heat in kettle over low heat, 3 tablespoons butter.
9

Add the meat, and brown slowly on all sides over medium heat.
10

Slowly add 2 cups of the strained marinade.
11

Reserve remaining marinade for gravy. Bring liquid to boiling.
12

Lower heat; cover kettle and simmer for 2 1/2 to 3 hours or until fork tender.
13

Remove to warm platter and keep warm.
14

Pour cooking liquid from kettle and set aside for gravy.