Sauerbraten
Sauerbraten is an moderately easy dinner. Made with 4 lb. beef roast (chuck, rump or round), 2 tsp. salt, 2 tsp. pepper, 1/4 c. brown sugar and 3 bay leaves, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Place meat in Earthenware or china dish.
Combine salt, pepper, brown sugar, bay leaves and mixed spices with enough 1/2 cider vinegar and 1/2 water mixture to cover meat.
Heat to boiling and pour over meat.
Allow meat to cool.
Refrigerate for 3 to 4 days, covered.
Turn occasionally.
Put meat in a roaster with a little spiced vinegar.
Roast at 350Β° for 2 to 3 hours or until meat is brown and tender.
Remove meat from pan.
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