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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients:
4 lb Beef Rump Or Sirloin Tip
1 1/2 c vinegar
1 c dry red wine
3/4 c Water
3 medium onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole peppercorns
10 whole cloves
3 bay leaves
2 tablespoons sugar
1 1/2 teaspoons salt
flour
3 tablespoons oil
**********************
Gravy:
3 c drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs
Directions:
Place meat in a large plastic bag.
In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
Fasten bag tightly and lay flat in a 9" X 13" pan.
Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
When ready to cook, remove meat (saving marinade) and dry well.
Rub the surface lightly with flour.
In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.
TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.
(Rich loved this so I made it but not my favorite. lol)
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Sauerbraten
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients:
4 lb Beef Rump Or Sirloin Tip
1 1/2 c vinegar
1 c dry red wine
3/4 c Water
3 medium onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole peppercorns
10 whole cloves
3 bay leaves
2 tablespoons sugar
1 1/2 teaspoons salt
flour
3 tablespoons oil
**********************
Gravy:
3 c drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs
Directions:
Place meat in a large plastic bag.
In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
Fasten bag tightly and lay flat in a 9" X 13" pan.
Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
When ready to cook, remove meat (saving marinade) and dry well.
Rub the surface lightly with flour.
In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy.
TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.
(Rich loved this so I made it but not my favorite. lol)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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