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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Plan ahead if you want to have Sauerbraten. It takes 2-3 days to properly marinate. I love it with creamed potatoes or spaetzle, a German egg noodle. Greeks love German food and vice versa. I got this recipe from my Tante Marianna. Ingredients:
4 lb beef rump or sirloin tip |
1 1/2 c vinegar |
1 c dry red wine |
3/4 c water |
3 medium onions, sliced |
2 stalks celery, sliced |
2 carrots, sliced |
10 whole peppercorns |
10 whole cloves |
3 bay leaves |
2 tablespoons sugar |
1 1/2 teaspoons salt |
flour |
3 tablespoons oil |
gravy |
3 c drippings plus strained marinade |
5 tablespoons flour |
5 tablespoons ginger snap crumbs |
Directions:
1. Place meat in a large plastic bag.
2. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
3. Fasten bag tightly and lay flat in a 9 X 13 pan.
4. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
5. When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour.
6. In a Dutch oven, heat oil and slowly brown the meat well on all sides.
7. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
8. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender.
9. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven.
10. Remove the meat and keep warm until ready to slice.
11. Into a large measuring cup, strain the drippings.
12. Add several ice cubes and let stand for a few minutes until the fat separates out.
13. Remove the fat, then make the gravy.
14. TO MAKE THE GRAVY:
15. In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.
16. Taste for seasonings and adjust if necessary.
17. This makes about 3 cups of gravy.
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