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1/2 cup dry red wine
1/2 cup red wine vinegar
2 cup cold water
a Medium size onion peeled and thinly sliced
handful of crushed black peppercorns
4 whole juniper berries
a couple of bay leaves
5 lb boneless top or bottom round roast
3 Tbsp lard
1/2 cup finely chopped carrots
1/4 cup fresh chopped celery
2 Tbsp of flour
1/2 cup water
1/2 cup crushed gingersnaps or 1 cup ready-made honey cake

In large saucepan combine 1/2 cup dry red wine, 1/2 cup red wine
vinegar 2 cups cold water, a medium size onion, peeled and thinly
sliced, handful of crushed black peppercorns and 4 whole juniper
berries crushed with a mortar and pestle, and a couple of bay
leaves. Bring marinade to a boil, then remove from heat and allow
to come to room temp. Place a 5 lb boneless top or bottom round
roast, with fat trimmed off, in a deep crock just large enough to
hold it comfortably. Pour the cooled marinade over the roast.
Make sure the marinade comes at least half way up the sides of the
meat. If there isn't enough marinade, add more wine.

Turn the meat to moisten all sides, and cover the crock with a
wooden top, and refrigerate for 4-5 days. Every day, turned the
meat in the marinade at least two times.

On the 5th day, remove the meat from the marinade and pat dry with
towels. Strain the marinade through a fine sieve and reserve the
liquid. Discard the spices.

Take a large pot and melt 3 Tbsp lard in it over high heat until
it starts to sputter. Add the meat and brown it on all sides.

Take the meat and transfer it to a platter, and pour off and throw
away all but a couple of Tbsp of the fat from the casserole. Add
1/2 cup finely chopped onions, 1/2 cup finely chopped carrots, 1/4
cup fresh chopped celery to the fat in the casserole and cook over
moderate heat stirring frequently, for about 6-8 minutes or until
they are soft and light brown. Sprinkle 2 Tbsp of flour over the
vegetables and cook, stirring constantly, for another 2-3 minutes
longer, or until the flour begins to color. Pour 2 cup of the
reserved marinade and 1/2 cup water and bring to a boil over high
heat. Return the meat to the casserole. Cover and simmer over
low heat for 2 hours or until the meat shows no resistance when
pierced with the tip of a sharp knife. Transfer the meat to a
heated platter and cover to keep it warm while making the sauce.

Pour the liquid left in the casserole into a large measuring cup
and skim the fat from the surface. You will need 2-1/2 Cups of
liquid for the sauce. If you have more than that, boil it briskly
over high heat until it is reduced to that amount. If you have
less, add some of the reserved marinade.

Combine the liquid and 1/2 cup crushed gingersnaps or 1 cup ready-made
honey cake in a small saucepan and cook over moderate heat, stirring
frequently for 10 minutes. The crumbs will disintegrate in the
sauce and thicken slightly. Strain the sauce through a fine sieve,
pressing down hard with a wooden spoon to force as much of the
vegetables and crumbs through as possible. Return the sauce to the
pan, taste for seasoning and let it simmer over low heat till ready
to serve.

To serve, carve the meat into 1/4" slices and arrange on a platter.
Moisten the slices with a few Tbsp of the sauce and pass the
remaining sauce separately in a gravy boat.

You can cook this in the oven rather than on top of the stove.
Bring the casserole to a boil over high heat, cover it tightly and
cook in a preheated 350 oven for about 2 hours.

Serve with red cabbage and potato dumplings.


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