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Sauerbraten - Sauerbraten
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Serves/Makes:4 or more

  • 3 lbs (1.4 kg). or more roast beef
  • 1 cup (225 ml) vinegar
  • 1 cup (225 ml) water
  • 1 onion sliced
  • 10 whole cloves
  • 2 tsp (10 ml) salt
  • 4 bay leaves, whole
  • 1 cup (225 ml) water
  • Combine vinegar, water, onion, cloves, and bay leaves.
  • In a sealed large plastic bowl place meat into bowl.
  • Pour marinade over meat.
  • Place in refrigerator for 3 to 5 days, tightly covered.
  • Turn meat daily and nightly.
  • When ready to cook, brown the meat on all sides in fat or oil in a large frying pan.
  • Place into a Dutch oven.
  • Pour marinade over meat, plus 1 cup (225 ml) water.
  • Bring to boil then simmer over low heat 3 to 4 hours, covered, or until tender.
  • For gravy, pour all marinade that meat is cooked in, into a blender, blend until everything is blended.
  • Put back into a saucepan add flour and gravy master about 1 to 2 tsp (10 ml), flour, about 6 tbsp (90 ml), more or less to thickness of gravy.
  • Stir with a whisk for best results.
Serve with potato balls or mashed potatoes, red cabbage, and green beans with spatzele. Good luck hope you enjoy.

I have made this many times, don't too often only when I have company as it's too much for two people. My fiancee loves it with the potato balls. Old recipe from my Dad, who has passed away. Hope you enjoy it.

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