Tuesday, August 3, 2010

Sauerbraten




1 quart water
2 c red wine vinegar
12 whole cloves
2 bay leaves
3 tsp. salt
3 tsp. brown sugar
1 boneless beef chuck or rump roast (4 pounds)
1/4 c flour
2 Tbs. oil
1 large onion, cut in wedges
5 large carrots, peeled and cut into 2 in pieces , or mini carrots
2-4 celery ribs, cut into 2 in pieces



 In a large bowl combine water, vinegar, cloves, bay leaves, salt and br sugar.
Remove 2 cups and refrigerate for later use.
Pour remaining marinade into a 2 gallon resealable bag, add roast and refrigerate overnight and up to 2 days, turning occasionally if meat is not completely covered.
Discard marinade, pat roast dry and dredge in flour, Over med high heat brown roast in oil and transfer to a roasting pan, add vegetables and reserved marinade. Season lightly with salt and pepper if you like.
Cover and bake at 325 for 3-3 1/2 hours.
Alternative:
Place meat, veggies and marinade into crock pot and cook on high for 4 hours, reduce to med for another 2-3 hours, or until tender.



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2 comments:

ButterYum said...

Hmmm... I've never made this, but it looks very similar to my pot roast (only without the red wine vinegar). I'm definitely going to have to give it a try. Thanks for sharing!

:)
ButterYum

RicKaren said...

Thanks for your comment on my roosters (and pie). I love to cook and bake! My mother is from ND and I plan to share your blog with her! Look forward to trying some of your recipes too!

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