A knit placemat with a pumpkin and fall leaf decoration sits on a red countertop. On the placemat is a white ceramic plate. On the plate is a knife and a large beef roast that has been sliced. A few slices lay next to the roast, as well as some cooked onions and lemons, and two skinned and cooked carrots.
A knit placemat with a pumpkin and fall leaf decoration sits on a red countertop. On the placemat is a white ceramic plate. On the plate is a knife and a large beef roast that has been sliced. A few slices lay next to the roast, as well as some cooked onions and lemons, and two skinned and cooked carrots.

Sauerbraten

This is an amazing recipe and our meal of choice for Thanksgiving or Christmas. The base recipe is from “The German and Viennese Cookbook” published in 1956. This particular compilation of 147 amazing recipes is a rare gem with each recipe as good if not better then another within its covers!
Prep Time 1 min
Cook Time 2 mins
Total Time 33 mins
Servings 6 people

Ingredients
  

  • 4+/- pound beef roast of your choosing
  • 2 cups vinegar of your choosing
  • 2 cups water
  • 1 large onion sliced
  • 1/4 cup white granulated sugar
  • 2 teaspoon salt
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon ground cloves
  • 2 bay leaves
  • 1 lemon 1/4 in. slices

Instructions
 

  • Combine all ingredients above (except for the sliced lemon) in a saucepan and heat without boiling to about 190*F
  • Pour hot mixture over roast in a large bowl and then add the sliced lemon.
    A large glass bowl sits on a wooden cutting board, on a red kitchen countertop. The glass bowl is filled with a light brown liquid and has a large beef roast in it. There are also slices of lemon and white onion floating around it.
  • After allowing to cool passively to room temperature, cover refrigerate for anywhere between 4-10 days while turning roast once each day.
  • When preparing to cook, and add several teaspoons of butter or Ghee, remove roast from marinade and brown on all sides of roast.
  • Place roast and remaining marinade in a Dutch Oven, cover and place in a preheated oven at 350*F.
  • Roast is properly done at between 165*-170* for best tenderness and flavor.
  • Remove roast to a warm platter, cover with tin foil and allow to rest 20-30mins. before slicing.
  • ***If making gravy, strain the marinade remaining from the Dutch Oven and add a 3 cups to a saucepan, along with 1/4 cup butter ,1/4 cup flour and 2-3 tablespoons of honey.
  • ***Bring mixture to a boilwhile stirring constantly until gravy thickens to desired consistency and then remove from heat.