German Pickled Beef Roast (Sauerbraten) Recipe

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Servings: 5

Ingredients

Cost per serving $6.83 view details

Directions

  1. Place the beef in a deep glass, earthenware or possibly stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cold. Pour the cold marinade over the meat, turning to coat all sides. Cover and chill 2 to 3 days, turning the meat several times each day.
  2. Three to four hrs before serving drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan and add in the oil. Add in the meat and brown on all sides, turning frequently, about 30 min.
  3. Remove the meat from the pan and reserve. Pour off all but 2 Tbsp. fat. Saute/fry the onion, celery and carrot in the fat till tender, about 10 min.
  4. Return the meat to the pan. Strain into the pan the marinade plus 1/2 c. of water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, till the meat is tender, 2 1/2 to 3 hrs.
  5. Remove the meat and keep it hot. Remove the marrow from the bone and stir into the sauce.
  6. Puree the liquid in the blender or possibly food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the gingersnap crumbs. Simmer, stirring frequently, till the sauce is thickened, a few min.
  7. Slice and arrange the meat on a heated serving platter. Serve warm with thickened sauce. Garnish with minced parsley.
  8. This recipe serves 5 to 6.
  9. Comments: This is one of the most famous German dishes to be found in this country.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 614g
Recipe makes 5 servings
Calories 1262  
Calories from Fat 682 54%
Total Fat 75.83g 95%
Saturated Fat 27.69g 111%
Trans Fat 0.0g  
Cholesterol 323mg 108%
Sodium 353mg 15%
Potassium 1124mg 32%
Total Carbs 26.06g 7%
Dietary Fiber 2.2g 7%
Sugars 7.98g 5%
Protein 100.6g 161%
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