Bavarian Sauerbraten
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Red Wine (dry)1.5 cups
Wine Vinegar (red-)4
Onions2 tbsps
Coarse Salt2 tbsps
Sugar1 tbsp
Mustard Seed1 tsp
Nutmeg (freshly grated)2 tbsps
Clarified ButterDirections:
1
Strain the cooking liquid and skim off the fat
2
In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves
3
Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days
4
Remove the meat from the marinade and reserve the marinade
5
Season the meat with salt and pepper
6
In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking
7
Add the meat and brown on all sides
8
Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender
9
Transfer the meat to a cutting board
10
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring
11
Boil the sauce, stirring, until it is thickened and add salt and pepper to taste
12
Slice the meat and serve it with the sauce and potato dumplings