Classic Sauerbraten
Classic Sauerbraten
Directions
- Combine first 8 ingredients in large saucepan and bring to boil. Cool.
- Split beef lengthwise and place in pan slightly larger than beef. Pour marinade over. Cover and chill 2 days, turning beef three times daily.
- Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 3½-4 hours.
- Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
- Mix oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes.
- Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.
Ingredients
- 10 bay leaves
- 5 Cups beef broth, condensed
- 1 22-24 Lb. beef, Gooseneck bottom round
- 2-1/2 Tsp. cloves, whole
- 1-1/4 Cups flour, all-purpose
- 1-2/3 Cups gingersnap cookie crumbs
- 5 lemon(s), cut into 8 wedges
- 1-1/4 Cups oil, vegetable
- 5 onion(s), coarsely chopped
- 2-1/2 tsp. peppercorns, black
- 2 Tbsp. salt
- 1-2/3 Cups sugar, dark brown, packed
- 5 Cups vinegar, cider
- 10 Cups water