Sauerbraten is a roast meat dish widely regarded as a national dish of Germany. Mostly made out of beef, there are also other versions out of venison, pork, lamb or mutton. Here is a recipe that will guide you on how to make this traditional German dish.
- 2 cup red wine vinegar
- 2 cup water
- 2 medium onions, sliced
- 1 lemon, sliced
- 10 whole cloves
- 4 bay leaves
- 6 peppercorns
- 2 tablespoon salt
- 2 tablespoon sugar
- 4 pound beef, rump or sirloin tip
- 2 tablespoon fat
- 6 tablespoon butter, or margarine
- 6 tablespoon flour
- 1 tablespoon sugar
- Combine first 9 ingredients; place meat in large, deep bowl; pour vinegar mixture over.
- Refrigerate 36 to 48 hours, turning meat once or twice each day.
- Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter or margarine.
- Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
- Melt remaining butter or margarine; blend in flour and 1 tablespoon sugar; stir until rich brown.
- Add remaining strained vinegar mixture.
- Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
- Remove meat.
- Stir crushed gingersnaps into gravy; stir until thickened.