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Sauerbraten

Sauerbraten recipe image
This German main features Beef Roast; Boneless 2 ea Cloves, Water 2 tablespoon Vegetable Oil, Wine Vinegar 1 ea Tomato; Medium *, Onions; Medium, Sliced 2 tablespoon Unbleached Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1698.8
Description
This German main features Beef Roast; Boneless 2 ea Cloves, Water 2 tablespoon Vegetable Oil, Wine Vinegar 1 ea Tomato; Medium *, Onions; Medium, Sliced 2 tablespoon Unbleached Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 lbs Beef Roast; Boneless
  • 2 whole Cloves
  • 1 cups Water
  • 2 tablespoons Vegetable Oil
  • 1 cups Wine Vinegar
  • 1 whole Tomato; Medium *
  • 2 whole Onions; Medium, Sliced
  • 2 tablespoons Unbleached Flour
  • 1 teaspoons Salt
  • 2 teaspoons Sugar
  • 6 whole Peppercorns
  • 1/4 cups Water
  • 2 whole Bay Leaves
Directions
  1. 1
    Tomato should be peeled and chopped.
  2. 2
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  3. 3
    Place meat in a large container (NOT Metal).
  4. 4
    In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  5. 5
    Simmer for 10 minutes.
  6. 6
    Cool marinade to room temperature.
  7. 7
    Pour marinade over meat.
  8. 8
    Refrigerate for 2 to 3 days, turning several times each day.
  9. 9
    Remove meat from marinade, and dry.
  10. 10
    Brown meat in hot vegetable oil in a Dutch oven.
  11. 11
    Add the tomato and marinade liquid.
  12. 12
    Cover and simmer gently 1 to 2 hours, until meat is tender.
  13. 13
    Remove meat from juices.
  14. 14
    Also remove peppercorns, cloves, and bay leaves.
  15. 15
    Mix flour and sugar with water until lumps disappear.
  16. 16
    Add to pan juices and cook until thickened.
  17. 17
    Serve with boiled potatoes and red cabbage.
  18. 18
    Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1698.8kcal
% Daily Value *
Total Fat 77.1g119%
Saturated Fat 28.8g144%
Cholesterol 354.1mg119%
Sodium 5244.2mg219%
Total Carbohydrate 138.4g47%
Dietary Fiber 51.4g206%
Sugars 6.2g
Protein 143.4g287%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bay, beef, boiling, boneless, cloves, flour, german, leaves, main, medium, oil, onions, peppercorns, roast, salt, sauerbraten, simmering, sliced, slow-cooking
Read it online: https://www.chefs-mate.com/recipe/sauerbraten-2/