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Name: Sauerbraten
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (3 1/2 to 4-pound) bottom round; 2 cups water; 1 cup cider vinegar; 1 cup red wine vinegar; 1 medium onion chopped; 1 large carrot chopped; 1 tablespoon plus 1 teaspoon kosher salt additional for seasoning meat; 1/2 teaspoon freshly ground black pepper; 2 bay leaves; 6 whole cloves; 12 juniper berries; 1 teaspoon mustard seeds; 1 tablespoon vegetable oil; 1/3 cup sugar; 18 dark old-fashioned gingersnaps (about 5 ounces) crushed; 1/2 cup seedless raisins optional

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INGREDIENTS

1 (3 1/2 to 4-pound) bottom round
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion ; chopped
1 large carrot ; chopped
1 tablespoon plus 1 teaspoon kosher salt ; additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces) ; crushed
1/2 cup seedless raisins ; optional

Recipe

INSTRUCTIONS

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3-5 days - I personally do 5 for better flavor. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

NOTES

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Sauerbraten

1 (3 1/2 to 4-pound) bottom round 
2 cups water 
1 cup cider vinegar 
1 cup red wine vinegar 
1 medium onion chopped
1 large carrot chopped
1 tablespoon plus 1 teaspoon kosher salt additional for seasoning meat
1/2 teaspoon freshly ground black pepper 
2 bay leaves 
6 whole cloves 
12 juniper berries 
1 teaspoon mustard seeds 
1 tablespoon vegetable oil 
1/3 cup sugar 
18 dark old-fashioned gingersnaps (about 5 ounces) crushed
1/2 cup seedless raisins optional

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3-5  days - I personally do 5 for better flavor. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

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Nutrition

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Serving Size: 1 Recipe (1113g)
Recipe Makes: 1 Recipe

Calories: 565
Calories from Fat: 167 (30%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 5.6g
Cholesterol 0mg		0 %
Sodium 25760.2mg		888 %
Potassium 1552.6mg		41 %
Total Carbohydrate 100.7g		30 %
	Dietary Fiber 19.4g	77 %
	Sugars, other 81.3g
Protein 6.9g		10 %
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: 565

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