Sauerbraten IV

Name: Sauerbraten IV
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp black peppercorns; 118 milliliters butter; 2 carrots, sliced; 118 milliliters dry red wine; 5 Tbsps all-purpose flour; 158 milliliters crushed gingersnap cookies; 2 onions, sliced; 355 milliliters red wine vinegar; 2 kilograms rump roast; 1 Tbsp salt; 1 Tbsp vegetable oil; 1 Tbsp white sugar; 0 teaspoons whole allspice

Sauerbraten IV might be just the main course you are searching for. One portion of this dish contains around 64g of protein, 32g of fat, and a total of 642 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 5 hours. If you have gingersnap cookies, wine vinegar, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt.

Ingredients you will need

Red Wine Vinegar

Allspice Berries

Whole Clove

Peppercorns

Bay Leaves

Red Wine

Carrot

Onion

Salt

Equipment you will use

Bowl

Place roast in marinade, cover and refrigerate 3 days, turning once daily.

Ingredients you will need

Marinade

Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it.

Ingredients you will need

Marinade

Butter

All Purpose Flour

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.

Ingredients you will need

Marinade

Beef

Equipment you will use

Dutch Oven

Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color.

Ingredients you will need

Marinade

Butter

Sugar