German Sauerbraten
Cut: Chuck / Shoulder Roast
Preparation Time: 15 Minutes
Cook Time: 4 hours |
|
|
Main Ingredients:
4-5 lb. chuck roast
1/4 c. vegetable oil
1/2 c. onion, chopped
2 tsp. salt
2 TBS. mixed pickling spices
1 c. red wine vinegar
3 c. water
1/2 c. brown sugar, firmly packed
12 gingersnaps, finely crumbled
Directions:
- In a dutch oven or large pot, slowly brown the roast on all sides in the oil. Pour off any excess oil. Add onion, salt, pickling spices, vinegar, water and brown sugar. Cover and simmer for 3-4 hours.
- Remove roast and wrap with foil to keep warm. Strain the pan juices using a sieve and return 4 cups of juice to the pan. Add crumbled gingersnaps and cook, stirring constantly until smooth and slightly thickened.
- Slice roast and serve sauce with the roast. Makes 10-12 servings.
Recipe Tips:
- To prepare gingersnaps, use a rolling pin and smash between 2 sheets of plastic wrap.
- Sauerbraten can be prepared ahead and refrigerated. To reheat, cover with sauce and heat to 160 degrees.
- Serve with cooked red cabbage, dumplings and a rum fruit cup
|
|