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Saurbraten Recipe

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This recipe for Saurbraten is from Wohlfeil Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 Lb. Lean, boneless beef roast
10-12 Peppercorns
10-12 Whole Cloves
Bay Leaf
1 Part Vinegar to 3 Parts Water (enough to cover meat)
1 Whole Onion
Directions:
Directions:
Bring everything except meat to a boil and let it cool to room temperature.
Put in a bowl or large zip lock bag. Put in refrigerator to marinate 2 to 4 days.
Strain liquid, put meat in roaster or slow cooker. Pour some of liquid over it and cook on low (6-8 hours slow cooker; 3 hours at 300º in roaster). To make gravy, crush ginger snaps and use to thicken liquid left in pan.
Personal Notes:
Personal Notes:
Serve with spaetzels and sweet and sour red cabbage. You can omit the yukky ginger snaps and use corn starch or flour for better yet less authentic flavor.

 

 

 

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