mader's sauerbraten
Mader's Sauerbraten Source: Mader’s German Restaurant — Milwaukee, Wisconsin 3 cups red wine vinegar 2 cups cold water 1 medium onion, diced in large pieces 2 tablespoons pickling ...
Ingredients
- 3cupred wine vinegar
- 2cupcold water
- 1medium onion, diced in large pieces
- 2tablespoonpickling spice
- 1/4cupsalt
- 1carrot, sliced
- 1(4 pound) beef sirloin roast
- 1/4cuppacked brown sugar
Directions
- 1
Mader's Sauerbraten Source: Mader’s German Restaurant — Milwaukee, Wisconsin 3 cups red wine vinegar 2 cups cold water 1 medium onion, diced
- 2
Pickle meat in this brine in refrigerator seven days, turning occasionally
- 3
When ready to cook, remove meat from brine
- 4
Save brine to make gravy later
- 5
Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2 hours or until brown on both sides and almost done
- 6
Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned
- 7
In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat
- 8
To this mixture, add gingersnaps and cook until thick and dissolved