Sauerbraten

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Preparation info
  • Serves

    Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The easily-prepared classic sweet and sour marinade gives this dish of pot-roasted beef – which roughly translates as “sour roast” – its name.

Ingredients

  • 1 kg/ lb silverside (pot roast) of beef
  • 30 ml/2

Method

  1. To make the marinade, put the onions, carrot and celery into a pan with the water. Bring to the boil and simmer for 5 minutes. Add the remaining marinade ingredients and simmer for a further 5 minutes. Cover and leave to cool.
  2. Put the joint in a casserole into which it just fits. Pour over the marinade, cover and leave to marinate in the refrigerator for 3 days