Sauerbraten

1. 1

   Place meat in large bowl.

2. 2

   Cover with a mixture of 9 ingredients.

3. 3

   Cover bowl and refrigerate for 36 to 48 hours, turning meat 1 or 2 times a day.

4. 4

   Remove meat.

5. 5

   Pat dry, rub lightly with flour and brown well in hot fat.

6. 6

   Strain vinegar mixture and add to meat.

7. 7

   Cover and simmer until meat is tender (about 3 or 4 hours).

8. 8

   Remove meat; keep warm.

9. 9

   For gravy, skim excess liquid from pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.