Jacob Wirth'S Sauerbraten Recipe

Name: Jacob Wirth'S Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. beef pot roast; 2 tsp. salt; 1 tsp. ground ginger; 2 c. cider vinegar; 2 1/2 c. water; 2 medium onions, sliced; 2 Tbsp. mixed pickling spice; 3 bay leaves; 1 tsp. peppercorns; 8 whole cloves; 1/3 c. sugar; 2 Tbsp. oil; flour and gingersnaps

Servings: persons

4 lb. beef pot roast
2 tsp. salt
1 tsp. ground ginger
2 c. cider vinegar
2 1/2 c. water
2 medium onions, sliced
2 Tbsp. mixed pickling spice
3 bay leaves
1 tsp. peppercorns
8 whole cloves
1/3 c. sugar
2 Tbsp. oil
flour and gingersnaps

1
Rub meat with salt and ginger; put in a large bowl.
2
Combine remaining ingredients except oil and flour.
3
Bring to a boil and pour over meat.
4
Cool, cover and put in refrigerator for 3 days. Turn meat once each day.
5
Remove meat from pickling liquid and reserve liquid.
6
Brown meat on all sides in oil.
7
Place on rack. Add pickling liquid, onions and pickling spice.
8
Cover and simmer 3 1/2 hours or cook in pressure cooker 12 minutes per pound.
9
Remove meat.
10
Strain liquid in pan and return to heat.
11
Skim off excess fat.
12
Thicken gravy with crumbled gingersnaps and a little flour thickened with cold water.
13
Peel and cut up potatoes, carrots and turnip.
14
Cook for 10 minutes in pressure cooker and serve with meat and gravy.

1317

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lb. beef pot roast, 2 tsp. salt, 1 tsp. ground ginger, 2 c. cider vinegar, and more.

Yes, Jacob Wirth'S Sauerbraten falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jacob Wirth'S Sauerbraten

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