Sauerbraten
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A home-kitchen version of sauerbraten, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 (4 lb.) pot roast
- 2 c. vinegar
- 2 c. water
- 1/4 c. sugar
- 2 tsp. salt
- 12 peppercorns
- 3 whole cloves
- 3 bay leaves
- 1 lemon, rinsed and cut into 1-inch slices
- 3 Tbsp. butter
Method
Wipe a 4 pound pot roast with a clean, damp cloth.
Combine next 7 ingredients in a saucepan.
Heat without boiling.
Pour hot mixture over meat and allow to cool.
Add 1 lemon, rinsed and cut into 1-inch slices.
Cover and set in refrigerator, turning meat over each day (3 to 4 days).
Remove meat from marinade.
Heat 3 tablespoons butter in pan.
Add pot roast and brown slowly.
Add 1 1/2 to 2 cups of marinade; bring to boiling.
Reduce heat, cover tightly and simmer 2 1/2 to 3 hours.
Add more liquid when needed. Only simmer, never boil.
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