↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
1 qt water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 tsp salt
3 tsp brown sugar
1 boneless beef rump roast (4 lbs)
1/4 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion cut into wedges
5 medium carrots, cut into 1 1/2-inch pieces
2 celery ribs, cut into 1 1/2-inch pieces
In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325 for 3 to 3 1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
yield: 6 servings
view more member recipes
Sauerbraten
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
1 qt water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 tsp salt
3 tsp brown sugar
1 boneless beef rump roast (4 lbs)
1/4 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion cut into wedges
5 medium carrots, cut into 1 1/2-inch pieces
2 celery ribs, cut into 1 1/2-inch pieces
In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325 for 3 to 3 1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
yield: 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sauerbraten Ll
by ICOOK2
1 cup red wine vinegar 1 cup red wine 2 1/2 cups onion, chopped 3 bay leaves 6 juniper berries, crushed 1 boneless beef pot roast, rolled and tied Sea salt to taste Black pepper, freshly ground
by ICOOK2
1 cup red wine vinegar 1 cup red wine 2 1/2 cups onion, chopped 3 bay leaves 6 juniper berries, crushed 1 boneless beef pot roast, rolled and tied Sea salt to taste Black pepper, freshly ground
Same Day Sauerbraten
by sgre52160
4 lb. beef rump or bottom round 3/4 cup wine vinegar 2 tsp salt 3 tbsp. brown sugar 1/8 tsp each ground cloves and allspice 1 tsp ground ginger 1 bay leaf 1 1/2 tsp coarsely ground pepper 3/4
by sgre52160
4 lb. beef rump or bottom round 3/4 cup wine vinegar 2 tsp salt 3 tbsp. brown sugar 1/8 tsp each ground cloves and allspice 1 tsp ground ginger 1 bay leaf 1 1/2 tsp coarsely ground pepper 3/4
Sauerbraten
by sgre52160
4 lb top or bottom round roast 1 cup dry white wine 1 1/2 tsp salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tbsp pickling spices 2 cups water 3 tbsp shortening 1/2 cup gi
by sgre52160
4 lb top or bottom round roast 1 cup dry white wine 1 1/2 tsp salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tbsp pickling spices 2 cups water 3 tbsp shortening 1/2 cup gi
view more member recipes