(otherwise you're skimming tons of fat from the My modifications: I used a 3 lb eye round roast,Ī less fatty cut which yielded great results The veggies and wine and slow-cooking, can'tĬome close to the fantastic sweet-sour flavor of We are thinking of making it anĪnnual event to celebrate Oktoberfest - all This was a hit at a recent dinner party that Besides the vinegar type, followed the recipe exactly. It with homegrown boiled potatoes that were put in a ricer, with butter and milk. So basicallyl I upped the red wine to match the vinegar. Oops - from recent review forgot to say that I misread and for my halved marinade I used 3/4 c vinegar and 3/4 cup red wine. Meanwhile, cook noodles to serve with the sauerbraten. Replace meat in the sauce and cook 1/2 hour longer. Add the crushed gingersnaps, and cook until dissolved. Slowly add the stock, cooking until smooth and thickened. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender.

(Purists say it should be 3 days I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet.

Sauerbraten recipies