Authentic Sauerbraten

1. 1

   Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.

2. 2

   Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.

3. 3

   In a Dutch oven brown the meat on all sides in hot vegetable oil.

4. 4

   Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.

5. 5

   Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

6. 6

   Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.

7. 7

   In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.

8. 8

   Slice meat in 1/4 inch slices; add to hot gravy.

9. 9

   Arrange meat on a heated plater and pour extra sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.