Sauerbraten
Sauerbraten is an impressive dinner. Made with 1/2 c. dry red wine, 1/2 c. red wine vinegar, 2 c. cold water, 1 medium onion, thinly sliced and 5 black peppercorns, crushed, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
In 2 or 3-quart saucepan, combine all listed ingredients up to and including the bay leaves.
Bring to a boil; let cool to room temperature.
Pour over beef roast in a deep crock, or stainless steel or enamel pot.
The marinade should come half way up over the roast.
Add water if necessary.
Turn meat to cover.
Cover the pan and refrigerate 2-3 days, turning the roast twice per day.
Remove the roast from marinade and pat dry.
Strain the marinade and reserve the liquid.
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