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Sauerbraten
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 qt | water |
| 2 cups | red wine vinegar |
| 12 | whole cloves |
| 2 | bay leaves |
| 3 tsp | salt |
| 3 tsp | brown sugar |
| 1 boneless chuck or rump roast ( 4 lbs) | |
| 1/4 cup | all purpose flour |
| 2 tbsp | vegetable oil |
| 1 large | onion cut into wedges |
5 medium carrots cut into 1-1/2" pieces
2 celery ribs cut into1-1/2" pieces
In a large bowl combine first 6 ingredients. Remove 2 cups which you cover and refrigerate.
Pour remaking marinade in large resealable bag. Add roast and seal.
Turn twice a day for 1-2 days.
Discard marinades and spices. Pat roast dry then dredge with flour.
In skillet over medium heat, brown roast on all sides in oil.
Transfer to roasting pan. Add onions, carrots, celery and reserved marinade.
Cover and bake at 325 degrees for 3-3 1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain juices ,thicken if desired.
Yield 6 serving.
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