Sauerbraten No.3 - RecipeFlog.com

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Sauerbraten No.3

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Beef

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Ingredients

2 pounds Lean beef roast
6 Black peppercorns -- whole
2 cups Cider vinegar
2 tablespoons Salt
2 cups Water
2 tablespoons Sugar
2 md Onions -- peeled sliced thin
1/4 cup Flour -- for dredging
1 Lemon -- sliced thin
6 tablespoons Flour
10 Whole cloves
2 tablespoons Cooking oil
4 Bay leaves
6 Gingersnaps

Procedures

Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..

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<h1> Sauerbraten No.3</h1>
 Ingredients :
 2 pounds Lean beef roast 
 6 Black peppercorns -- whole 
 2 cups Cider vinegar 
 2 tablespoons Salt 
 2 cups Water 
 2 tablespoons Sugar 
 2 md Onions -- peeled sliced thin 
 1/4 cup Flour -- for dredging 
 1 Lemon -- sliced thin 
 6 tablespoons Flour 
 10 Whole cloves 
 2 tablespoons Cooking oil 
 4 Bay leaves 
 6 Gingersnaps 
 
 <hr hieght="1">
 Procudures
 
Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day.. 
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan.. 
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings.. 
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Posted by : Nikki next door

I love Amaretto Bundt Cake

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