Mom's Sauerbraten
Author: 
Recipe type: Main
 
Ingredients
  • 1½ to 2 cups apple cider vinegar
  • (or 1½ cups red wine plus ½ cup red wine vinegar)
  • 2 cups water
  • 1 very large onion, sliced crossways
  • ¼ cup sugar
  • 2 teaspoons salt
  • 3 whole cloves
  • 10 peppercorns
  • 2 bay leaves
  • 4 pounds bottom or top round
  • 1 lemon sliced
  • Gravy:
  • ¼ cup butter
  • ¼ cup flour
  • 3 cups marinade
  • ½ cup sour cream
Instructions
  1. Place vinegar, onion, salt, sugar, peppercorns and bay leaves in a pan. Heat to simmering.
  2. Add sliced lemon and remove from heat.
  3. Place meat in a large glass or ceramic bowl slightly larger than the cut of meat.
  4. Pour hot liquid over the meat.
  5. Cover tightly with plastic wrap and place in refrigerator.
  6. Marinate for 4 days, turning meat once daily.
  7. Remove meat from marinade, reserving the liquid.
  8. Pat dry.
  9. Heat a few tablespoons of oil in a large pot or Dutch oven.
  10. Brown all sides.
  11. Strain marinade through a colander.
  12. Add the strained marinade to the pot.
  13. Bring to a boil.
  14. Cover the pan and reduce heat to a simmer.
  15. Cook 2½ to 3 hours or until fork tender.
  16. Remove the meat to a platter and tent with foil.
  17. To make the gravy:
  18. Strain liquid from the pan, reserving meat bits.
  19. Melt butter in a small pan.
  20. Add flour and cook, stirring until brown.
  21. Whisk in 3 cups of the marinade (make up any shortfall with water).
  22. Cook until thickened.
  23. Remove from heat and add sour cream
  24. Serve meat sliced with hot gravy ladled on top.
  25. Side dishes can include boiled potatoes, red cabbage, potato pancakes or Spätzli.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/moms-sauerbraten/