Sauerbraten

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Sauerbraten

Recipe Information
Description: This is the traditional Sauerbraten my family enjoys. Sounds like a lot of work, but since you start it several days ahead it really isn't so bad. Source: Linda Engbarth Weissert Serves/Makes:10 or more Ingredients 4 lbs (1.8 kg). bottom round roast Marinade: 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 Sauerbraten: 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 Preparation Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together. Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days. Turn roast over every day. Remove meat from marinade and strain the marinade. Set the marinade aside. Dredge meat in four and saute in a little oil in a dutch oven. When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade. Cover and simmer 3-4 hours. Remove meat. Strain the sauce and return to the pot. 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. Bring the mixture to a boil until the sauce is thickened. Slice the roast against the grain and serve with the sauce. Comments Best accompanied with sweet and sour red cabbage, potato dumplings and homemade chunky cinnamon applesauce. Makes great leftovers -- so if the recipe makes more than your family can eat, make the whole recipe anyway. Its great the second day. I make this at least once a year to keep that thread of our German heritage running through the family. The meal brings back wonderful memories of parents and grandparents, aunts and uncles who all enjoyed this meal together. I hope my children will continue the tradition, remembering good times together, as well.

Recipe Information

Description:: This is the traditional Sauerbraten my family enjoys. Sounds like a lot of work, but since you start it several days ahead it really isn't so bad.

Source:: Linda Engbarth Weissert

Serves/Makes:10 or more

Ingredients

4 lbs (1.8 kg). bottom round roast
Marinade:
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
Sauerbraten:
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

Preparation

Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together.
Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days.
Turn roast over every day.
Remove meat from marinade and strain the marinade.
Set the marinade aside.
Dredge meat in four and saute in a little oil in a dutch oven.
When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade.
Cover and simmer 3-4 hours.
Remove meat.
Strain the sauce and return to the pot.
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.
Bring the mixture to a boil until the sauce is thickened.
Slice the roast against the grain and serve with the sauce.

Comments

Best accompanied with sweet and sour red cabbage, potato dumplings and homemade chunky cinnamon applesauce. Makes great leftovers -- so if the recipe makes more than your family can eat, make the whole recipe anyway. Its great the second day.

I make this at least once a year to keep that thread of our German heritage running through the family. The meal brings back wonderful memories of parents and grandparents, aunts and uncles who all enjoyed this meal together. I hope my children will continue the tradition, remembering good times together, as well.