Sauerbraten
Ingredients
- 1 (4 lb.) pot roast
- 2 c. vinegar
- 2 c. water
- 1/4 c. sugar
- 2 tsp. salt
- 12 peppercorns
- 3 whole cloves
- 3 bay leaves
- 1 lemon, rinsed and cut into 1-inch slices
- 3 Tbsp. butter
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 72kcalCalories
- 9.0gProtein
- 1.5gFat
- 5.5gCarbohydrates
- 2.4gSugars
- 1.18gSalt
Instructions
1. Wipe a 4 pound pot roast with a clean, damp cloth.
2. Combine next 7 ingredients in a saucepan.
3. Heat without boiling.
4. Pour hot mixture over meat and allow to cool.
5. Add 1 lemon, rinsed and cut into 1-inch slices.
6. Cover and set in refrigerator, turning meat over each day (3 to 4 days).
7. Remove meat from marinade.
8. Heat 3 tablespoons butter in pan.
9. Add pot roast and brown slowly.
10. Add 1 1/2 to 2 cups of marinade; bring to boiling.
11. Reduce heat, cover tightly and simmer 2 1/2 to 3 hours.
12. Add more liquid when needed. Only simmer, never boil.
