Sauerbraten
Sauerbraten is a traditional German roast that is marinated over several days and served alongside Spaetzle. Sauerbraten can be made with various meats ranging from Beef, Pork, Venison, or Lamb.
Ingredients
- 4 lbs Roast, Can use Beef, Pork, Venison or Lamb
- 2 cups Vinegar
- 2 cups Water
- 1 large Onion
- ¼ cup Sugar
- 2 Tbsp Salt
- 10 Peppercorns
- 3 Whole Cloves
- 2 Bay Leaves
- 1 Lemon , rinsed and cut into ¼" slices
- 3 Tbsp Butter
- ¼ cup Butter, for the Roux
- ¼ cup Flour, for the Roux
- ½ cup Sour Cream
Instructions
- Start by drying off your roast with paper towels by blotting it. Then Combine the rest of the ingredients except lemons in a saucepan and heat but do not boil. Pour over your roast in a large pot or dutch oven and allow to cool. Add the sliced lemons, cover and refrigerate for 4-5 days while turning the meat once each day.
- Remove meat from the marinade and reserve the liquid. Brown the roast in 3 Tbsp butter over medium heat. Add 2 cups of your marinade and bring to boil. Reduce heat and cover to simmer 2.5-3 hours until the meat is tender. Adding more marinade if necessary.
- Gravy:Melt 1/4 cup butter with 1/4 cup flour making a roux. Add in the remaining marinade stirring constantly until thickened. Once thickened completely stir in 1/2 cup sour cream and serve over your sliced Sauerbraten.