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Drinks and Coctails Recipes

  Added: Sep 18, 2007  •  Visited (580)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sauerbraten
What You Need:
  • 1 cup vinegar
  • 1 cup red wine
  • 2 cups water
  • 3 large bay leaves, crumbled
  • 12 whole peppercorns
  • 8 whole cloves
  • 8 whole allspice
  • 1 large onion, sliced
  • 2 large stalks celery, diced
  • 4 pounds boneless beef (chuck, rump or round)
  • 3 tablespoons flour, seasoned with ½ teaspoon salt and ½ teaspoon pepper
  • 2 tablespoons com oil
  • 4 large carrots, peeled and quartered
  • 8 medium whole onions, peeled
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 16 gingersnaps, crumbled

  • How To Cook:
    1. Combine the first nine ingredients in a saucepan; bring to a boil.

    2. Place the meat in a large glass bowl; pour hot mixture over meat, cover and marinate in refrigerator 2 days.

    3. Drain meat; strain and reserve liquid. Dry meat with paper towels; rub well with seasoned flour.

    4. Brown meat in oil in a Dutch oven on all sides; add strained marinade and bring to a boil. Cover tightly; reduce heat and simmer 2¼ hours.

    5. Add carrots and whole onions; simmer, covered, 1 hour longer, or until meat and vegetables are tender. Transfer meat and vegetables to a heated platter.

    6. Skim fat from liquid in pan; measure liquid, adding more water, if necessary, to make 4 cups. Return liquid to pan.

    7. Add sugar, salt and crumbled gingersnaps; simmer until thickened, stirring constantly. Slice meat; serve with vegetables and gravy.

    NOTE:
        Great accompaniments: potato pancakes and red cabbage.
     
    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Condiments » Wine
    Dish » Appetizers

     





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