Sauerbraten A La Nathan
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
37
Sweetness
38
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tsps
Salt3 tbsps
Brown Sugar1 cup
Chili Sauce1.5 cups
White Vinegar1 cup
Celery Leaves (chopped)2 cups
WaterDirections:
1
Mix salt, brown sugar, chili sauce, and vinegar together
2
Pour over meat and let stand overnight in the refrigerator
3
Preheat oven to 325 degrees
4
Place the meat in an ovenproof casserole, pouring marinade over meat
5
Cover with the celery leaves, onions, and carrots and water
6
Cover and bake for about 2 hours, basting often with marinade
7
Remove cover for 1 more hour
8
(Allow approximately 1/2 hour per pound for roasting
9
) This dish is best prepared in advance so that fat can be easily skimmed from the surface
10
When ready to serve, slice and reheat in the strained pan marinade