German Sauerbraten

posted by SHARON 09-09-98 9:29 PM

German Sauerbraten

2 pounds beef
1 cup vinegar
2 1/4 cups water
1 pinch sugar
1/4 teaspoon salt
1 medium onion
8 peppercorns
2 bay leaves
4 cloves
1 tablespoon butter
1 tablespoon cornstarch in 1 tablespoon water


Marinate meat for 4-7 days in refrigerator. Turn meat daily.

To cook: Brown meat in butter and salt on all sides. Add some of the marinade and a piece of rye bread (optional). Cook on low heat for 1 1/2 to 2 hours (or until tender). Use marinade or water to replace evaporated liquid. Thicken gravy with some cornstarch.

Serve with potato dumplings or spatzele.

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