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Sauerbraten

Course Beef
Author Bob Kelbe

Ingredients

Marinate meat about 7 to 10 days in the following

  • 1 onion quartered
  • Salt and pepper
  • ½ lemon – squeeze out juice use rind too
  • 1 T. mixed pickling spices
  • 10 to 12 ginger snaps
  • ¾ cup vinegar
  • ¼ cup water
  • Use enough liquid in same ratio to cover the meat

Instructions

  • After 7 to 10 days Remove meat from marinade and dry.
  • Put meat in uncovered kettle and brown in 400 degree oven.
  • Put all above in kettle and cook at 300 degrees about 1-1/2 to 2 hours
  • Take out meat and strain liquid. Onions, lemon, snaps and etc won’t be needed.
  • To strained liquid, add a couple tablespoons of flour mixed in water to thicken the liquid for gravy.
  •  Sweeten with sugar to taste. Add salt to taste.
  • Add ¼ cup of raisins (optional) (I do)
  • Put meat and liquid back in 300 degree oven for about 1 hour or until meat is tender.
  • Remove meat and let it cool so it slices without falling apart.