Make sure you do turn the meat every few hours, that you marinade it for as close to four days as possible, and you cook it on low heat for at LEAST the allotted time (don't get impatient! I cooked my 2.7 lb shoulder for about 3 hours) and this will be as delicious and tender as if you made it in a crock pot.

It was also, thanks to the raisins and gingersnap cookies, just sweet enough to compliment the sour flavor without being too much. Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.Įxcellent recipe with delicious gravy, so make sure to make plenty of mashed potatoes! The potatoes will 1.) soak up that fantastic gravy and 2.) make sure that you have leftover beef for sandwiches the next day! The meat and marinade really maintained that 'sauer' flavor that I was looking for which other recipes, with shorter marinade times and less vinegar, did not have. Roast 3 and 1/2 pounds of beef shoulder or boneless chuck roast (look for a piece that is well-marbled with fat for best results) or blade 1 onion, sliced.Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste). Bring to a boil and thicken with prepared thickener (mix flour with a little water). Return broth to pot, add gingersnaps, apple butter, and raisins. Knorr Entree Mixes-Pot Roast (Sauerbraten) Recipe Mix: Enjoy juicy marinated beef in a sauce of tomatoes, celery and bay leaves. Remove meat and pour the broth through a fine sieve.

Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender. Melt butter in a large cooking pot and brown beef in it on all sides.Remove the beef and pat dry with paper towels then salt and pepper all sides.Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil then simmer for 10 minutes before removing and cooling slightly.Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine.Serve slices of roast with the sauce poured over top and sides of roasted potatoes, vegetables or spatzle. Heat the liquid to medium high heat and whisk in the crushed cookies until the sauce is thickened. Strain the liquid to remove all solids and return to a pan. Cover the dish and cook at 325✯ for 4 hours.Īfter cooking, remove the meat and place back in the oven to stay warm. Turn it over once per day so that all sides soak in the marinade.Īfter three days of marinating, remove the roast from the refrigerator and sprinkle the sugar into the marinade. Place the roast in the refrigerator and let sit for three days.

Place the roast in a nonreactive (glass, earthenware, plastic or enamel) oven-safe container and pour the cooled marinade over the roast. Remove from heat and let cool enough for 15 minutes. Photo: Tradition Sauerbraten - made from horse meat. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar. Lower the heat and simmer for 10 minutes. Tradition Sauerbraten - made from horse meat - Picture of Max Stark, Cologne. sauerbraten, in German cuisine, dish of spiced braised beef. Stir to combine, cover and bring to a boil. Add the water, wine, vinegar, lemon juice, onion, carrot, cloves, garlic, bay leaf, salt and peppercorns into a large saucepan.

Meat for sauerbraten