Dr. Oetker's Sauerbraten Recipe - Cooking Index
Dr. Oetker's Sauerbraten Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Beef - roasting |
| 1 | Onion | |
| 4 | Peppercorns | |
| 2 | Cloves | |
| 1 | Bay leaf (small) | |
| 1 cup | 237ml | Vinegar |
| 2 1/3 cups | 552ml | -- water |
| 4 tablespoons | 60ml | Shortening |
| Salt | ||
| Gingersnaps - crumbled | ||
| Cornstarch |
Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water.
Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered.
Once the marinating is complete, remove the meat and dry it. In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps.
Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours.
When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of GUSTIN (cornstarch) if necessary.
This is very good with dumplings.
Dr. Oetker's German Home Cooking
Source:
Dr. Oetker TNT: germaine
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.