One of my favorite of my mother’s meals was Sauerbraten. She started the process four days before by placing a chuck roast in a punchent mix of apple cider vinegar, lemons, bay leaves, gloves and peppercorns. Everyday she turned the roast and on the fourth day, Mom browned and simmered it c the most creating, tender piece of meat. The house smelled delicious and my siblings and I knew, just by the fragrance, that sauerbraten was on the menu. Friends were sent home because we did not want to share this meal! The roast was served with homemade spaetzle and an irresistable gravy made with the marinade and sour cream.
This is a very easy recipe but it does take four days.
Maybe not the most authentic recipe but simply the best!
Sauerbraten
4 LB chuck roast
Combine and heat without boiling:
2 C cider vinegar
2 C water
1 lg onion, sliced
¼ C sugar
2 tsp salt
10 peppercorns
3 whole gloves
2 bay leaves
Pour marinade over meat, add one sliced lemon and marinate for 4 days, turning at least once per day.
Strain and reserve marinade.
Dry beef and then brown it slowly in 2 TBSP butter.
Add 2 cups of reserved marinade, bring to a boil and then reduce heat to a simmer. Simmer, slowly, for 2 ½-3 hours. Meat will fork tender.
For Gravy, melt ¼ C butter, add ¼ C flour, stir until flour is cooked (about 1-2 minutes), add 3 C marinade and cooking fluids and heat until nearly boiling, stirring often. Take off heat, add ½+ sour cream, return to heat and cool 3-5 minutes. Do not boil.
