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Ingredientes
- Marinade Ingredients
- 1 qt water brought to a boil
- ½ - 1½ cups vinegar (depending on how sour you want to make it)
- 8 peppercorns
- 2 thick slices of lemon
- 4 whole cloves
- 2 bay leaves
- 6 juniper berries
- 1 onion thinly sliced
- 1 5-6 pound bottom round
- 1 clove garlic thinly sliced into slivers
- Ingredients for Sauerbraten
- 1 piece bottom round marinaded
- 2 -3 Tbs flour
- 2 Tbs fat or vegetable oil
- 1 onion diced
- 2 cups strained marinade
- 3 Tbs stewed tomtoes
- 2 tsp paprika
- 2 Tbs brown sugar
- 6 - 12 ginger snaps
- 1 Tbs gravy master (optional)
- 2 Tbs butter and flour to form a roux (optional)
- Sour cream (optional)
Direcciones
- Bring 1 quart of water to a boil, add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.
- While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
- Preheat oven to 350°
- Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
- Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
- Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ - 4 hours until edges of meat fall off easily.
- When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
- If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.
- Serve with Kartoffelkloesse or mashed potatoes, and red cabbage.
