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  • Sauerbraten (Sour + Roast meat)

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    Sauerbraten (Sour + Roast meat)
    Prep time:
    Cook time:
    Servings: 6 servings
    by Tom Hartman
    3 recipes
    		 >
    Classic German Sauerbraten that I learned while station there with the Army

    Ingredients

    • 3 lbs Beef Roast
    • 3 cups water
    • 3 cups vinegar
    • 2 tbsp Salt
    • 6 cloves
    • 1 stick cinnamon (halved)
    • 1/2 medium apple (sliced)
    • 1 carrot (quartered)
    • 2 pieces lemon rind
    • 3 bay leaves
    • 2 onions (sliced)
    • small handful of peppercorn
    • 1 piece lebkucken (cooking lebkucken, not cookies) Ginger cookies can be substituted which are good but different
    • 1/4 cup cream (will be added to the sauce after cooking to taste)

    Directions

    1. Bring all of the ingredients (except the cream, lebkucken, and meat) to a simmer for 15
    2. Sear the Meat over high heat
    3. Allow everything to cool then place everything (except the cream, lebkucken) in a large ziplock bag.
    4. Place in refrigerator for 3 to 5 days
    5. Transfer to a covered roasting pan and place in a 325 degrees preheated oven to cook until tender approximately 4 hours
    6. Remove the meat
    7. Strain liquid and reduce while adding lebkucken or Gingersnaps
    8. Slice meat and cover with reduced liquid

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