Sauerbraten

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Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
5 lb<

Method

Procedure

  1. Place the trimmed beef in a nonmetallic crock or barrel.
  2. Add all the marinade ingredients to the crock. If the meat is not completely covered by the liquid, add equal parts vinegar and water until it is. Cover.
  3. Refrigerate 3–4 days. Turn the meat in the marinade every day.
  4. Remove the meat from the marinade. Dry it thoroug