Sauerbraten is a German dish that is traditionally made with beef, but can also be made with pork or venison. It is a very flavorful dish that is often served with potatoes or dumplings.
Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
Ingredients
Directions
Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
