Sauerbraten Iv
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Red Wine Vinegar1 cup
Red Wine (dry)1
Bay Leaf1 tsp
Allspice (whole)1 tbsp
Black Peppercorn1 tbsp
Salt1 cup
Butter1 tbsp
Vegetable Oil5 tbsps
All-Purpose Flour1 tbsp
White SugarDirections:
1
In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt
2
Place roast in marinade, cover and refrigerate 3 days, turning once daily
3
Remove roast from marinade; wipe dry
4
In a large saucepan, heat the marinade over medium-low heat
5
Melt 1/4 cup butter with the oil in a Dutch oven over medium heat
6
Brown the beef on all sides, sprinkling the flour over it as you turn it
7
Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender
8
Pour the marinade off from the meat, skim off the fat, and strain
9
In a large skillet over low heat, melt remaining 1/4 cup butter with sugar
10
Cook and stir until golden in color
11
Pour in the strained marinade slowly, stirring until smooth and thickened
12
Sprinkle in the gingersnaps
13
Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes
14
Serve