Sauerbraten

Name: Sauerbraten
Ingredients: 4 bay leaves, broken; 10 juniper berries, cracked; 4 to 4½ lbs. bottom round of beef (in 2 pieces or in 1 piece if you have large containers for marinating and roasting. A piece no more than 2 to 3 inches thick is best.); 2 teaspoons mustard seed; 2½ cups red wine vinegar; 2½ cups dry red wine; pepper; 10 whole cloves, cracked; 10 whole peppercorns, cracked; 1 celery stalk, chopped coarsely; whole garlic cloves peeled and chopped, to taste; 2 tablespoons brown sugar without Iodine; 1 small lemon, sliced and seeds removed; 1 cup chopped carrot; salt; 2½ cups water; orange marmalade (optional); 2 onions, peeled, sliced, and coarsely chopped

Preparation info

Difficulty
Medium

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This is a preserving as well as a tenderizing process for tougher cuts of beef. Today, we do not need this method for preserving, but it certainly adds to the taste and texture of any tougher cut of meat. Pork can also be tenderized this way as well as wild game.

Ingredients

Marinade Ingredients

2½ cups dry red wine
2½ cups red wine vinegar
2½

Main course
Gluten-free

Method

Make a marinade from the ingredients above. Heat the marinade to a boil and simmer, covered, for 10 minutes. Let stand at room temperature overnight.
Immerse meat in the marinade. Refrigerate for 3 to 4 days, turning twice a day.
Dry the meat, salt and pepper, and brown on all sides in olive or vegetable oil. Place in a large covered roaster pan.