-
1
Sauce
-
2
Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container.
-
3
Add meat and buttermilk and refrigerate for 3 to 4 days.
-
4
Take meat out of marinade, and pat the meat dry with a towel.
-
5
Reserve marinating liquid.
-
6
In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides.
-
7
Cook's note: Ketchup may be used to help this process.
-
8
After browning, deglaze pan with red wine and add marinade and beef shoulder.
-
9
Cook until tender, about 1 hour.
-
10
Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
-
11
Strain marinade and set aside.
-
12
Add the butter to the pan over low heat and when melted add the flour.
-
13
Whisk until it comes together and bubbles.
-
14
Slowly add the strained marinade stirring constantly until sauce has thickened.
-
15
Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
-
16
Now add brown sugar, to taste, until it is sweet, and sour.
-
17
Stir in the raisins.
-
18
Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired.
-
19
Guten Appetite!
-
20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
