Sauerbraten

Sauerbraten

I was asked to make Sauerbraten for a dinner over the weekend. It is a richly flavorful dish, that is worth the extra effort. Sauerbraten is not a spur of the moment dinner. The meat is marinaded in a combination of vinegars, wine, veggies and spices for 3-5 days before cooking. It gives the meat a unique flavor. The sauce is finished with gingersnaps. Yes, cookies in the gravy. This recipe came from my sister Cindy.

Sauerbraten

Marinade:
1 c. red wine vinegar
½ c. cider vinegar
½ c. red wine, burgundy is traditional
1 large onion, sliced
2 carrots, peeled and sliced
top from 1 bunch celery
few sprigs of fresh parsley or 1 T. dried
1 bay leaf
4 whole cloves
3 whole allspice
½ t. whole peppercorns
1 t. salt
4- 6 lb. lean boneless chuck roast
additional flour for dredging
⅓ c. oil or shortening
2 c. warm water
¼ c. flour

1 T. sugar
1 c. crushed gingersnaps
water

Combine marinade ingredients in a large glass or ceramic bowl. Add meat and cover. Refrigerate 3-5 days. Tum meat at least once a day. Remove meat from marinade and pat dry. Dredge in flour. Heat oil in Dutch oven and brown meat in pan. Add warm water and simmer, covered, for 1- 2 hours or until fork tender. Start testing meat for doneness after the first hour. Remove meat to platter and keep warm while sauce is being prepared.

For sauce, strain the pan juices and discard solids. Skim off any fat. Return the juices to the Dutch oven and keep hot. In small bowl combine the ¼ c. flour, sugar, and gingersnaps. Stir in cold water until smooth paste is formed. Whisk this paste into the hot marinade and simmer, stirring until thickened. If it’s not thick enough, make a little more paste with flour and water. Serve meat sliced thin, with sauce on the side, and hot cooked noodles, potato dumplings, or spaetzle.
Serves 8 – 12.