How to Cook Sauerbraten

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How to Cook Sauerbraten

Don't let the long cooking time scare you away. This authentic German dish will win your heart ... after you have cooked it.

Difficulty Level: Average Time Required: 3 days

Here's How:

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.

Tips:

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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