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Sauerbraten No.3
* Exported from MasterCook *
Sauerbraten No.3
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Beef
Amount Measure Ingredient -- Preparation Method
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-----PHILLY.INQUIRER-----
2 pound Lean beef roast
6 Black peppercorns -- whole
2 cup Cider vinegar
2 tablespoon Salt
2 cup Water
2 tablespoon Sugar
2 md Onions -- peeled sliced thin
1/4 cup Flour -- for dredging
1 Lemon -- sliced thin
6 tablespoon Flour
10 Whole cloves
2 tablespoon Cooking oil
4 Bay leaves
6 Gingersnaps
Place the meat in a deep bowl.Pour over it the vinegar and water.Add
onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in
refrigerator for a minimum of two days,no longer than four.The longer it
soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up
to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain
marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup
marinade liquid to meat in pan,reserving remainder.Cover tightly and cook
slowly,over low heat,for about 3 hours,until meat is fork tender.Add more
marinade if necessary,to keep 1/2" of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with
the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into
liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with
meat.Meat is also good cold,sliced.Makes 4 to 6 servings..
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