Classic Sauerbraten
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1 1/2 teaspoons salt
- 2 1/4 cups water
- 2 bay leaves
- 1 medium onion, coarsely chopped
- 1 cup cider vinegar
- 1/2 teaspoon whole cloves
- 1 lemon, cut into 8 wedges
- 1/2 teaspoon whole black peppercorns
- Carbohydrate 21 g(7%)
- Cholesterol 176 mg(59%)
- Fat 30 g(46%)
- Fiber 1 g(4%)
- Protein 57 g(115%)
- Saturated Fat 9 g(46%)
- Sodium 751 mg(31%)
- Calories 602
Preparation Combine first 8 ingredients in large saucepan and bring to boil. Cool. Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily. Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan). Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill). Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.
Preparation Combine first 8 ingredients in large saucepan and bring to boil. Cool. Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily. Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan). Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill). Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.
