Sauerbraten
Recipe: #19018
May 13, 2015
Categories: Roast Beef, Pot Roast, German, Marinate, Oven Roast, High Protein No Eggs, Non-Dairy, Beef Dinner, more
"A classic German dish. THIS TAKES TWO DAYS. Don't skip the gingersnaps, they make the recipe! I use the Nabisco gingersnaps that come in a box (the hard kind)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (615.5 g)
- Calories 636.6
- Total Fat - 24.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 207.5 mg
- Sodium - 937.2 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 2.3 g
- Sugars - 13.9 g
- Protein - 77.8 g
- Calcium - 111.7 mg
- Iron - 7.5 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine first 8 ingredients in large saucepan and bring to a boil. Remove from heat and cool to room temperature.
Step 2
Place beef in bowl slightly larger than beef. Pour cooled marinade over. Cover and chill in refrigerator 2 days, turning beef twice daily.
Step 3
Preheat oven to 350F.
Step 4
Remove beef from marinade and place in roasting pan; reserve marinade.
Step 5
Roast beef until tender, about 2 hours. Transfer beef to carving board; tent with foil to keep warm.
Step 6
Pour any accumulated juices from roasting pan into marinade. Strain marinade into roasting pan.
Step 7
Mix oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes.
Step 8
Gradually mix in 2 cups marinade, (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes.
Step 9
Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season with salt and pepper.
Step 10
Slice beef and arrange in a large baking dish.
Step 11
Pour sauce over beef. Serve.
Tips
No special items needed.
1 Reviews
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