Sauerbraten I Recipe

Name: Sauerbraten I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cider vinegar; 2 cups water; 1/3 cup brown sugar; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1 tablespoon salt; 1/2 teaspoon ground black pepper; 6 black peppercorns; 1 bay leaf; 2 onions, diced; 3 carrots, chopped; 2 stalks celery, chopped; 4 1/2 pounds rump roast; 2 tablespoons vegetable oil; 1 cup sour cream

Servings: persons

2 cups cider vinegar
2 cups water
1/3 cup brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon salt
1/2 teaspoon ground black pepper
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 1/2 pounds rump roast
2 tablespoons vegetable oil
1 cup sour cream

1
In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2
Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3
Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5
Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

379

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 2 cups cider vinegar, 2 cups water, 1/3 cup brown sugar, 1/2 teaspoon ground cloves, and more.

Yes, Sauerbraten I 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.

Sauerbraten I

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