Rhenish sauerbraten
Michael Kalvaitis
There is a German saying “the most delicous vegetable is meat”. This is the classic of the northern region but can be found all over Germany.
ingredients
- 1 cup white vinegar
- 1 cup red wine vinegar
- 2 cups water
- 4 medium onions sliced
- 1 stalk celery chopped
- 1 large carrot chopped
- 1/4 cup pickling spice
- 1/4 teaspoon peppercorns
- 1/ teaspoon mustard seed
- 1 (4-5lb.)rump roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup salad oil
- 1/2 cup seedless raisins
- 1/2 cup sour cream
directions
- 1
Combine vinegar,water,vegetables and pickling spice in a saucepan and bring to a boil; cool. Place meat in a zip lock bag with marinade place in a bowl and refrigerate for 2-3 days.Try to turn oftento distribute marinade. Next remove meat pat dry bring to near room temp. add the salt and pepper and rub into meat.
- 2
Neext heat salad oil in a dutch oven and brown meat on all sides. Add 2cups of marinade to the meat and cocer and cook slow on stove top or in oven at 275 for 2-3 hours until fork tender or just like pot roast.
- 3
Take meat out and let stand but keep warm by covering. Next add remaining marinade and water to make 2 cups thicken with roux (see something else) to a thickness heavy add sor cream and raisins simmer slow until hot if to heavy add a little water.
- 4
Slice beef and add sauce and enjoy!
notes
I would use the cheapest cut of meat the vinegar makes the meat tender and cheap cuts really do have more flavor. My pick a beef briscket
Source: Michael Kalvaitis
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