Sauerbraten

Ingredients

• e-3 lb, chuck or round beef pot roast, cut into 4 pieces
• cup cider vinegar
• cup water
• cup Sliced onions
• bay leaves
• tsp. each of ground allspice, cloves
• and cinnamon
• and cinnamon
• ive bep. sab
• Dash pepper or 1 tsp. peppercorns
• 4 Tbosp. sugar
• 1/4 hee gingersnap cookie crumbs (option-

Method

1. 1

   Place meat in a large bowl.

2. 2

   Mix vinegar, water, onions, bay leaves, spices, salt, pepper, and sugar; heat but do not boil, and pour over the meat while still hot.

3. 3

   Cover and refrigerate, turning meat occasionally for at least 24 hours.

4. 4

   Drain meat and save vinegar mixture.

5. 5

   Cook meat in hot fat until browned.

6. 6

   Drain off fat; return meat and vinegar mixture to a heavy saucepan; cover and simmer for 3 to 3.5 hours until tender.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 38. The excerpt below is the record exactly as published.

SAUERBRATEN (from Germany) e-3 lb, chuck or round beef pot roast, cut into 4 pieces cup cider vinegar cup water cup Sliced onions bay leaves tsp. each of ground allspice, cloves and cinnamon ive bep. sab Dash pepper or 1 tsp. peppercorns 4 Tbosp. sugar 1/4 hee gingersnap cookie crumbs (option-

Cook this with the app: pantry check, scaling, and the assistant.