Sauerbraten(Pot Roast)
Ingredients 4 pound beef, chuck, rump, or round 1 pt vinegar 1 water 4 each bay leaf 12 each peppercorns, whole, black 4 each cloves, whole 1 each carrot, bunch 6 each onion 1 tabl...
Ingredients
- sugar, approx
- onion, approx
- beef, approx
- salt, approx
- water, approx
- vinegar, approx
- carrot, approx
- pepper, approx
Directions
- 1
Ingredients 4 pound beef, chuck, rump, or round 1 pt vinegar 1 water 4 each bay leaf 12 each peppercorns, whole, black 4 each cloves, whole
- 2
A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days
- 3
Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper
- 4
Place meat in an earthen dish and add vinegar and enough water to cover
- 5
Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place
- 6
Cut carrots in strips
- 7
slice onions
- 8
Put meat in a dutch oven and brown well on all sides