Sauerbraten I
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Cider Vinegar2 cups
Water1 cup
Brown Sugar1 tsp
Ground Cloves1 tsp
Ground Allspice1 tbsp
Salt1 tsp
Ground Black Pepper1
Bay Leaf2 stalks
Celery (chopped)2 tbsps
Vegetable Oil1 cup
Sour CreamDirections:
1
Sear all sides of roast quickly, 1 to 2 minutes each side
2
In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery
3
Heat, stirring occasionally, until bubbles appear at edges, but do not boil
4
Poke deep holes in roast and place in non-metal bowl
5
Pour vinegar mixture over roast
6
Cover and refrigerate for five days, turning once daily
7
Remove roast from liquid; pat dry with paper towels
8
Remove bay leaf and peppercorns from liquid and discard
9
Strain liquid from vegetables, reserving both
10
Heat oil in Dutch oven over medium-high heat
11
Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan
12
Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary
13
Remove roast from pan, and let cool slightly
14
Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more
15
Remove slices to serving platter
16
Stir sour cream into heated liquid and heat through, but do not allow to boil
17
Pour sauce over meat and serve immediately