Sauerbraten

Contributed by

Linda Mellor

Ingredients (to marinate)

• 2 gallon-sized Ziploc bags (be sure to use Ziploc brand bags to prevent leakage)
• 3-4 pounds bottom round pot roast
• 2 onions, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 12 peppercorns
• 12 cloves
• 1 bay leaf
• 1 cup balsamic vinegar
• 1/2 cup soy sauce
• 1 cup water

Step by step (to marinate)

• Place beef in Ziploc bag.
• Add onions.
• Add garlic.
• Add peppercorns.
• Add cloves.
• Add bay leaf.
• Mix together balsamic vinegar, soy sauce and water.
• Pour mixture over the meat in the bag.
• Seal the bag and place the sealed bag in the other bag to prevent leakage.
• Marinate for 5-7 days in the refrigerator, turning and redistributing the marinade 1-2 times daily.

Ingredients (to cook)

• stock pot
• 2 tablespoons olive oil
• crock pot
• water
• 3 teaspoons beef bullion

Step by step (to cook)

• Heat olive oil in a large stock pot.
• Remove the meat from the marinade.
• Brush off the spices clinging to the meat.
• Pat the meat dry with a paper towel.
• Sear the meat in hot oil just until brown (60 seconds per side).
• Place the meat in a crock pot.
• Add enough water to just cover the meat.
• Add beef bullion.
• Add drippings from the pan.
• Cook in the crock pot until the meat is tender. This will take about 4-6 hours on high or 6-8 hours on low.
• Add water as necessary during cooking to keep meat barely covered.
• Remove meat from the pot and make gravy from the remaining stock.

Ingredients (to make gravy)

• 1 pound sliced mushrooms
• stock from crock pot
• water (to extend stock if necessary)
• 3 tablespoons corn starch
• 1/4 cup water

Step by step (to make gravy)

• Sauté mushrooms with a small amount of beef stock until cooked.
• Add mushrooms to remaining stock.
• Add water to stock for desired amount of gravy if there is not enough stock.
• Stir cornstarch into water.
• Heat stock until boiling.
• Add cornstarch and water mix.
• Cook on high heat 1-2 minutes until thickened.

Ingredients (to serve)

• egg noodles or spaetzle

Step by step (to serve)

• Serve with gravy over egg noddles or spaetzle.