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Name: Maders Restaurant Sauerbraten
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: German
Ingredients: 4 lb Beef sirloin roast; 1/4 Gingersnaps; (up to 1/2 lb.; 1 Carrot; sliced; 2 tb Pickling spice; 1 md Onion; diced in large pieces; 1/4 c Salt; 3 c Red wine vinegar; 2 c Cold water; 1/4 c Brown sugar packed

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INGREDIENTS

4 lb Beef sirloin roast
1/4 Gingersnaps; (up to 1/2 lb.
1 Carrot; sliced
2 tb Pickling spice
1 md Onion; diced in large pieces
1/4 c Salt
3 c Red wine vinegar
2 c Cold water
1/4 c Brown sugar ; packed

Servings

INSTRUCTIONS

Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally. When ready to cook, remove meat from brine. Save brine to make gravy later. Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned. In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings. Makes about 8 servings. Printed in the Milwaukee Journal-Sentinel in 1996. Recipe by: Maders German Restaurant, Milwaukee Posted to MC-Recipe Digest V1 #1027 by Mark Scheffler on Jan 21, 1998

NOTES

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Maders Restaurant Sauerbraten

4 lb Beef sirloin roast
1/4 Gingersnaps; (up to 1/2 lb.
1 Carrot; sliced
2 tb Pickling spice
1 md Onion; diced in large pieces
1/4 c Salt
3 c Red wine vinegar
2 c Cold water
1/4 c Brown sugar packed

Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle  meat in this brine in refrigerator seven days, turning occasionally.    When ready to cook, remove meat from brine. Save brine to make gravy later.    Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or  until brown on both sides and almost done.    Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat  while roasting, until sugar is dissolved and meat is browned.    In medium-size saucepan, combine half of brine the meat was pickled in and  any drippings from roasting meat. To this mixture, add gingersnaps and cook  until thick and dissolved. Serve over sliced meat and dumplings. Makes  about 8 servings.    Printed in the Milwaukee Journal-Sentinel in 1996.    Recipe by: Maders German Restaurant, Milwaukee    Posted to MC-Recipe Digest V1 #1027 by Mark Scheffler  <mds@simba.moneng.mei.com> on Jan 21, 1998

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Nutrition

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Serving Size: 1 Serving (3545g)
Recipe Makes: 1 Servings

Calories: 873
Calories from Fat: 21 (2%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 180.5mg		6 %
Potassium 1611.8mg		42 %
Total Carbohydrate 158.4g		47 %
	Dietary Fiber 19.1g	76 %
	Sugars, other 139.3g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 873

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