Sauerbraten (Marinated Roast)
             
by Ann Chandler

AMOUNT: Serves 6 to 8

1. PREPARE MARINADE
    
    Place 3 lbs Roast in Gallon Sized Plastic Bag. Add:

    1/2 Cup Apple Cider Vinegar 
       (Up to 1 cup may be added for more sour "bite") 
    1 cup Burgundy
    4 Cloves
    2 Whole Allspice
    1 Tbsp Salt
    1 1/2 tsp Pepper
    1 Stalk Sliced Celery
    1 Sliced Carrot
    2 Sliced Onions

    Seal Bag and Marinade in Refrigerator for 3 Days

2. REMOVE ROAST FROM MARINADE, DREDGE WITH FLOUR & SEAR.

    Heat 2 Tbsp Olive Oil in Dutch Oven
    Remove Roast From Marinade & Dry with Paper Towel
    Dredge with Whole Grain Flour
    Sear (Brown) on all Sides
    Pour Marinade Over Roast & Cover
    Place in 350 Degree Oven for 2 1/2 to 3 hours Until Tender 
        (Meat flakes when pricked with fork)

3. Remove From Oven and Place Meat on Platter

4. MAKE GRAVY

    Skim Excess Fat & Blend Cooked Marinade
   
Return 3 1/2 Cups Blended Marinade to Dutch Oven. 

    Add:
   
2 Tbsp Whole Grain Flour 
       (such as Spelt, Kamut, Pastry Wheat) to a Small Bowl
    2 Tsp Honey
    Enough Cold Water to Make a Thin (Pourable) Paste

    Add Flour Paste & Bring to Boil While Stirring
    Crush Ginger Snaps to Make 1/2 Cup
    Add Crushed Ginger Snaps to Gravy

5. Return Roast to Dutch Oven to Reheat in Gravy 

    Spoon Gravy Over Roast
    Cover Roast & Heat 10 to 15 Minutes Covered

6. REMOVE ROAST & SERVE SLICED WITH GRAVY ON HEATED PLATTER

CLICK TO VIEW LARGE PHOTOS

 STEP #1    PREPARE MARINADE
ASSEMBLE INGREDIENTS               Place 3 lbs Roast in Gallon Sized Plastic Bag 
Add 1/2 Cup Apple Cider Vinegar (Up to 1 cup may be added for more sour "bite") Add 1 cup Burgundy Add 4 Cloves & 2 Whole Allspice
Add 1 Tbsp Salt Add 1 1/2 tsp Pepper Add 1 Stalk Sliced Celery
Add 1 Sliced Carrot Add 2 Sliced Onions Seal Bag and Marinade in Refrigerator for 3 Days
STEP #2
REMOVE ROAST FROM MARINADE, DREDGE WITH FLOUR & SEAR 
Heat 2 Tbsp Olive Oil in Dutch Oven Remove Roast From Marinade & Dry with Paper Towel  
  Dredge with Whole Grain Flour  
Sear (Brown) on all Sides   Pour Marinade Over Roast & Cover



Place in 350
Oven for 2 1/2 to 3 hours Until Tender (Meat flakes when pricked with fork)
STEP #3    Remove From Oven and Place Meat on Platter
   
STEP #4   MAKE GRAVY
              Skim Excess Fat & Blend Cooked Marinade
Return 3 1/2 Cups Blended Marinade to Dutch Oven Add 2 Tbsp Whole Grain Flour (such as Spelt, Kamut, Pastry Wheat) to a Small Bowl Add 2 Tsp Honey
Add Enough Cold Water to Make a Thin (Pourable) Paste Add Flour Paste & Bring to Boil While Stirring Crush Ginger Snaps to Make 1/2 Cup
   
Add Crushed Ginger Snaps to Gravy    
STEP #5     Return Roast to Dutch Oven to Reheat in Gravy   
  Spoon Gravy Over Roast Cover Roast & Heat 10 to 15 Minutes Covered
STEP #6 
REMOVE ROAST & SERVE SLICED WITH GRAVY ON HEATED PLATTER
   
CLICK TO VIEW LARGE PHOTOS    


1. Sauerbraten  2. Red Cabbage  3. Spatzle   4. German Potato Pancakes
Home
   Directory


SueGreggCookbooks

A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost

An Educational Website  Graphics, Photos, Content 2000-2012 
8830 Glencoe Drive, Riverside California 92503-2135   951.687,5491   All Rights Reserved. 
Reproduction in whole or in part in any form or medium without the express 
written permission of
SueGreggCookbooks is prohibited.