Sauerbraten III Good Recipes

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Sauerbraten III

"This is an unique German sauerbraten recipe surpassed all the way down to me. The meat is extra smooth, and flavorful the longer you marinade, I commonly marinade for 2 days."

Ingredients :

• 3 kilos backside spherical roast
• 1 cup crimson wine vinegar
• 1 cup water
• 2 tablespoons lemon juice
• 1 onion, thinly sliced
• 2 bay leaves
• 3 complete cloves
• 2 tablespoons salt
• 1/8 teaspoon ground black pepper
• 4 tablespoons vegetable oil
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 tomato, reduce into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : P2D

• Place meat in large, non-metallic bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate forty eight hours.
• Heat oil in Dutch oven over medium-excessive heat. Remove meat from marinade and brown in oil on all aspects, 1 to two minutes a facet. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce warmth to low, cowl and simmer 3 hours, or until gentle.
• Remove meat from pan. Increase warmness and sprinkle flour, a bit at a time, over juices, cooking until aggregate thickens to shape gravy. Return meat to pan with tomato wedges, warmth via and serve.

Notes :

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