Mom's Sauerbraten Recipe Recipe

Name: Mom's Sauerbraten Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. onions; 1/2 lemon, sliced; 2 1/2 c. water; 1 1/2 c. red wine vinegar; 12 whole cloves; 6 bay leaves; 6 whole black peppercorns; 1 tbsp. sugar; 1 tbsp. salt; 1/4 teaspoon grnd ginger; 4 lbs. beef rump roast

Servings: persons

2 med. onions
1/2 lemon, sliced
2 1/2 c. water
1 1/2 c. red wine vinegar
12 whole cloves
6 bay leaves
6 whole black peppercorns
1 tbsp. sugar
1 tbsp. salt
1/4 teaspoon grnd ginger
4 lbs. beef rump roast

1
In a large bowl, combine all ingredients.
2
Add in roast, cover and chill for 2 to 3 days.
3
Turn meat every day.
4
To cook, remove meat from liquid.
5
Wipe dry.
6
Strain marinade and reserve.
7
In Dutch oven, brown meat on all sides with 2 or possibly 3 Tbsp.
8
of shortening.
9
Add in strained marinade.
10
Cover and cook slowly 2 hrs.
11
Remove meat and add in small amount of water.
12
Add in 1/2 c. broken ginger snaps, cook and stir till thick.
13
Slice meat thin and place on platter with a little gravy over it.
14
Especially good on crisp Fall days and during Octoberfest.

1235

kcal

Calories

Fat

Carbs

120

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 11 ingredients. The key ingredients include: 2 med. onions, 1/2 lemon, sliced, 2 1/2 c. water, 1 1/2 c. red wine vinegar, and more.

Yes, Mom's Sauerbraten Recipe 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.

Mom's Sauerbraten Recipe

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