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Sauerbraten

Sauerbraten

3 lbs. beef (chuck, top round or shoulder)

Marinade:
Pit the following ingredients into a dish that can be covered.
1 onion, peeled and quartered
3 – 4 bay leaves
8 – 10 whole cloves
6 – 8 crushed juniper berries
Mix 1 heaping spoon of salt into equal parts of apple cider vinegar and wine or apple cider vinegar and water.

Cover and refrigerate beef in the brine for about one week.

Braise meat in butter or margarine in a Dutch oven or pot. Add strained brine and cook until tender about 2 hours or until tender. Remove meat from pot. Save juices for gravy.

Gravy:
Melt 2 Tbsp. butter or margarine in frying pan.
Add ¼ cup flour and 1 tsp. sugar.
Stir until lightly browned. Slowly add juices from pot whisking well until smooth.
If gravy is not thickened enough use a little cornstarch and water to achieve the desired consistency.

Suggestion:
Serve with spaetzle (cooked noodles) and red cabbage.