 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
|
This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days. Ingredients:
3 pounds bottom round roast |
1 cup red wine vinegar |
1 cup water |
2 tablespoons lemon juice |
1 onion, thinly sliced |
2 bay leaves |
3 whole cloves |
2 tablespoons salt |
1/8 teaspoon ground black pepper |
4 tablespoons vegetable oil |
1 cup water |
3 tablespoons all-purpose flour |
1 tomato, cut into wedges |
Directions:
1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
|
|