Sauerbraten

Grandma's Recipe

Sauerbraten

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    Cup of Red Wine Vinegar

  • ½

    Cup of Cider Vinegar

  • ½

    Cup of Burgandy Wine

  • 2

    Onions sliced

  • 1

    Carrot sliced

  • 1

    Stalk Celery, Chopped

  • Several Springs of Parsley

  • 6

    Tbsp of Flour

  • ½

    Cup of Crushed Gingersnaps

  • 1

    Bay Leaf

  • 2

    Whole Allspice

  • 4

    Whole Cloves

  • 1

    Tbsp of Salt

  • 1

    Tbsp of Pepper

  • 4

    lbs of Chuck Pot Roast (Uncooked)

  • Cup of Oil or Fat

  • 1

    Tbsp of Sugar

  • Serve with Potato Dumplings (separate recipe)

Directions

In large glass or ceramic bowl, combine Vinegars(both), Burgundy Wine, Onion, Carrot, Celery, Parsley, Bay Leaf, Allspice, Cloves, Salt, and Pepper. Wipe Meat with damp cloth and add meat to marinade. Refrigerate covered for 3 days turning often. Remove Meat from mixture and wipe dry. Heat Marinade in small saucepan. Heat Dutch Oven or large heavy Kettle very slowly and add shortening and heat. Dredge Meat in 2 Tbsp of Flour, place in kettle and brown well. Pour in Marinade and simmer covered for 2 1/2 to 3 hours. Strain liquid into 1 Quart measuring Bowl and skim fat from surface. Measure 3 1/2 Cups of liquid and transer into pan and heat. In small bowl, make a paste from 1/2 Cup of cold water, rest of Flour, and Sugar. Bring to a boil stirring constantly. Add Gingersnaps and pour mixture over meat. Simmer covered for 20 minutes. Remove Meat to Platter and pour some gravy mixture over the meat. Serve meat in thin slices with more gravy and with Potato Dumplings


Nutrition

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