Sauerbraten

Name: Sauerbraten
Ingredients: 4 lbs (1.8 kg). bottom round roast; 4 cups (950 ml) burgundy wine; 1 lemon, juice only; 1 cup (225 ml) water; 1 cup (225 ml) thinly sliced onion; pinch nutmeg; 6 peppercorns; 2 bay leaves; 1/4 tsp (1 ml). thyme; 4 cloves; a few sprigs of parsley flour; oil; 2 sliced carrots; 2 onions, quartered; 1 tbsp (15 ml). ketchup; 1 cup (225 ml) reserved marinade; 2/3 cup (150 ml) crushed ginersnaps; 1/2 cup (125 ml) red wine; 2 tbsp (30 ml). sugar; 1 cup (225 ml) reserved marinade; 1 cup (225 ml) raisins

21 ingredients

13 steps

Ingredients

4 lbs (1.8 kg). bottom round roast
4 cups (950 ml) burgundy wine
1 lemon, juice only
1 cup (225 ml) water
1 cup (225 ml) thinly sliced onion
pinch nutmeg
6 peppercorns
2 bay leaves
1/4 tsp (1 ml). thyme
4 cloves
a few sprigs of parsley flour
oil
2 sliced carrots
2 onions, quartered
1 tbsp (15 ml). ketchup
1 cup (225 ml) reserved marinade
2/3 cup (150 ml) crushed ginersnaps
1/2 cup (125 ml) red wine
2 tbsp (30 ml). sugar
1 cup (225 ml) reserved marinade
1 cup (225 ml) raisins

Directions

1

Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together.
2

Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days.
3

Turn roast over every day.
4

Remove meat from marinade and strain the marinade.
5

Set the marinade aside.
6

Dredge meat in four and saute in a little oil in a dutch oven.
7

When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade.
8

Cover and simmer 3-4 hours.
9

Remove meat.
10

Strain the sauce and return to the pot.
11

Add the gingersnaps, sugar, 1/2 cup (125 ml) of red wine, another 1 cup (225 ml) reserved marinade and 1 cup (225 ml) raisins.
12

Bring the mixture to a boil until the sauce is thickened.
13

Slice the roast against the grain and serve with the sauce.