Sauerbraten – a delicious recipe with lean roast, red wine vinegar, bay leaves, lemon slice, onion, cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the meat (rinse it off).
2
Salt & pepper it.
3
Place in bowl or ziploc bag.
4
Add about 6 ounces of red wine vinegar then cover with water so it is up over the meat.
5
Add lemon slice, 1 small onion (left whole or quartered), and 4 cloves.
6
Seal it up & turn regularly (about every day) for 5 - 14 days to marinate.
7
Take out of the mixture and pat dry.
8
Place in a dutch oven with shortening and brown on all sides.
9
Add some of the marinade from the bowl (about half way up on the roast to keep it moist & to add some flavor) and cook for 2 hours at about 350 degrees.
10
Peek in every once in a while during cooking, and if getting dry, add some more marinade IF still during the first hour of cooking, otherwise add some water.
40
kcal
Calories
4
g
Carbs
Carbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lbs lean roast, 6 -8 ounces red wine vinegar, 2 bay leaves, 1 lemon slice (2 if desired), and more.
Yes, Sauerbraten falls under the General 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.
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