Sauerbraten - Sauerbraten

1. 1

   Combine vinegar, water, onion, cloves, and bay leaves.

2. 2

   In a sealed large plastic bowl place meat into bowl.

3. 3

   Pour marinade over meat.

4. 4

   Place in refrigerator for 3 to 5 days, tightly covered.

5. 5

   Turn meat daily and nightly.

6. 6

   When ready to cook, brown the meat on all sides in fat or oil in a large frying pan.

7. 7

   Place into a Dutch oven.

8. 8

   Pour marinade over meat, plus 1 cup (225 ml) water.

9. 9

   Bring to boil then simmer over low heat 3 to 4 hours, covered, or until tender.

10. 10

    For gravy, pour all marinade that meat is cooked in, into a blender, blend until everything is blended.

11. 11

    Put back into a saucepan add flour and gravy master about 1 to 2 tsp (10 ml), flour, about 6 tbsp (90 ml), more or less to thickness of gravy.

12. 12

    Stir with a whisk for best results.

* Per serving · 4 servings · Values may vary.

No additional tips available.