Find recipes for Sauerbraten and other Course recipes. Get all the best recipes at . Recipe directions: Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.
Ingredients: 1 large onion sliced 1 cup cider vinegar 1 cup water 1/4 cup brown sugar packed 1 tablespoon salt 12 whole cloves 10 mustard seeds 8 whole allspice 8 black peppercorns 6 bay leaves 4 pound chuck or rump roast 2 teaspoons vegetable oil 8 ...
This is not the same recipe as the traditional German sauerbraten. I'm not even sure if it has the right name, but it's what my mother called it, and who's to argue with Mom? She often made this while we were growing up. The meat we used in the Netherlands then was generally a little tougher, and she often used recipes for braising it to make it tender. This recipe adapts well to a crockpot or pressure cooker, too (changed cooking time, of course).
Okay, so the meat in sauerbraten, a sweet and tangy German beef dish, traditionally marinates in a mix of wine, vinegar, and spices for a few days, which gives it a gamey flavor. While I could have done that, it seemed counter intuitive to make a dish using a tool to hasten it's cooking time and then marinate it for a few days. So, I decided to skip the marinating, but cut the meat into large chunks instead of leaving it in one piece. This made for greater surface area and the flavorings penetrated the meat. In case you've seen other sauerbraten recipes calling for top or bottom round, I urge you not to use it. Those lean cuts of meat do break down, but the meat becomes stringy and chalky. Use a fatty cut and you won't be disappointed.
A nearly one hundred year-old German-Swedish sauerbraten recipe handed down from my grandmother Jennie. There are literally hundreds of sauerbraten recipes on the internet. I've tried many, but I always return to this one (wouldn't have anything to do with my fondness for my grandma, would it?). It's simple and on the sweet side, but the sugar in the marinade makes for a tender and delectible roast.
Originally Lillian gave this recipe to Mom and in turn, she became known for her delicious sauerbraten dinners... It's worth the work that goes into creating this wonderful meal. She served this with red cabbage ( recipe #21431) and potato dumplings (much too much work for me so I make the potato mashed)!