Difficulty Level: Average
Time Required: 3 days
- Mix 2 cups water, 1 cup wine vinegar, 1 tsp salt, 2 onions, 1 carrot, 5 peppercorns, 2 whole cloves, and 1 bay leaf in a large saucepan.
- Bring the marinade to a boil, then lower the heat and simmer for 15 minutes.
- Place the meat — 1 kg piece of beef — in a big pot, pour in the marinade and leave the pot in the refrigerator for two to three days.
- Drain the meat and pat it dry on paper towels.
- Brown it in the oil in a large frying pan.
- Pour the cooled marinade without vegetables and spices over the beef.
- Cook the beef in a hot oven for about 1 1/2 hours, turning regularly.
- When the meat is done and tender, take it out of the oven onto a large platter.
- Degrease the sauce remaining in the frying pan and season it with salt and pepper.
- Over moderate heat, mix in 1 cup sour cream.
- Slice the sauerbraten and serve it in its sauce with potato dumplings or potato pancakes.
- Take the piece of beef from the upper back hip, not the usual roast beef!
- Use dry red or white wine instead of water if you like.
- You may optionally add 1 cup raisins and sliced apples to the sauce so that it gets a more sweet-and-sour taste.
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