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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4-5 lb top round roast
8 oz cider vinegar
18 oz water
1 lemon, cut up
1 medium onion, cut up
2 bay leaves
1 1/2 tsp salt
1/2 tsp whole black peppercorns and whole cloves
1/3 cup sugar
2 gingersnap cookies, crushed
Kitchen bouquet
Place roast in a stainless steel pot. (Container should be approximately the same size as the roast to obtain maximum coverage when marinade is added.)
In another stainless steek pot, combine the next 8 ingredients; bring to a boil. Pour hot marinade over roast; then cool to room temperature. Place the container in the refrigerator and marinate for 3 days. Baste the the roast frequently and turn twice a day to assure proper pentration of marinade.
After 3 days, remove the ros from the marinade and place in an uncovered roaster. Set marinade aside. Place the roast in the oven and cook at 225 until tender, approximately 1 1/2 to 2 hours. Remove meat from roaster and let stand.
Add the meat juices from the roaster to the reserved marinade; strain; then add 1 cup waqter and bring to a boil. In a bowl, mix 1 cup water to 1/3 to 1/2 cup flour and mix well. Stir into marinade mixture to thicken gravy; bring to a boil again. Remove gravy from heat and add the remaining ingredients to make a rich brown color. Slice meat and add to gravy before serving.
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SAUERBRATEN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4-5 lb top round roast
8 oz cider vinegar
18 oz water
1 lemon, cut up
1 medium onion, cut up
2 bay leaves
1 1/2 tsp salt
1/2 tsp whole black peppercorns and whole cloves
1/3 cup sugar
2 gingersnap cookies, crushed
Kitchen bouquet
Place roast in a stainless steel pot. (Container should be approximately the same size as the roast to obtain maximum coverage when marinade is added.)
In another stainless steek pot, combine the next 8 ingredients; bring to a boil. Pour hot marinade over roast; then cool to room temperature. Place the container in the refrigerator and marinate for 3 days. Baste the the roast frequently and turn twice a day to assure proper pentration of marinade.
After 3 days, remove the ros from the marinade and place in an uncovered roaster. Set marinade aside. Place the roast in the oven and cook at 225 until tender, approximately 1 1/2 to 2 hours. Remove meat from roaster and let stand.
Add the meat juices from the roaster to the reserved marinade; strain; then add 1 cup waqter and bring to a boil. In a bowl, mix 1 cup water to 1/3 to 1/2 cup flour and mix well. Stir into marinade mixture to thicken gravy; bring to a boil again. Remove gravy from heat and add the remaining ingredients to make a rich brown color. Slice meat and add to gravy before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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