Prep Time: 30 minutes
Cooking Time: 4 hours
Best For: holiday dinner, date night
Serves: 2 - 4 generously (with leftovers)
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
2 yellow onion
8 whole cloves
1 teaspoon mustard seeds
3 bay leaves
1 tablespoon vegetable oil
1.5 tablespoon salt
Pepper to taste
1/2 cup sugar
1 beef roast, preferably chuck/bottom round (3-4 lbs)
1 sleeve gingersnap cookies (~20)
2 bags of German egg noodles
1 red bell pepper
1 green bell pepper
Roughly chopped onions, carrots, and bell peppers. Store the bell peppers and 1/2 of the onions in an air tight container / ziploc bag. Crush the gingersnaps and store in a dry container.
If your round roast meat comes in a net, discard the net and pat the meat dry. Rub it with salt and vegetable oil.
Combine water, vinegars, the other half of the onion, carrots, cloves, mustard seeds, bay leaves, salt, pepper, and sugar in a large saucepan. Cover and bring to a boil, then let simmer for 10 minutes. Cool until you can stick your finger in this marinade.
Brown meat on all its sides in a sauté pan over high heat to seal its juices. Put the browned meat in a deep roasting pan and pour the marinade over the meat. Store for 3 days in the refrigerator, turning it over once per day.
After the marinating time is done, cover the pan and meat with aluminum foil on all sides. In a 325 degrees F oven, roast the meat for 4 hours.
After 4 hours, take the meat out of the oven. Keep the meat warm while it rests. Strain the marinade liquid into a saucepan and pour in the crushed gingersnaps. Place saucepan on top of medium heat and stir until there are no more lumps.
In a separate pot of boiling hot water, cook the egg noodles according to the package's instructions.
In a saute pan, stir-fry the bell peppers and onions over low heat with a little vegetable oil.
Carve the roast into slices.
Plate the dish: egg noodles with a side of the stir-fried bell peppers-onion, a slice or two (or three) of the roasted meat, and 3-4 tablespoons of sauce on top of the meat. If you do this right, your fork should cut into the meat easily. Enjoy!
DO YOU KNOW ...
That Sauerbraten is regarded as one of the national dishes of Germany? With a name literally translated to soured/pickled roasted meat, who would have guessed that this dish would be finger-licking good. I was first introduced to it by my husband (boyfriend back then) and have served it on special occasions like holiday dinners, birthday feasts, etc. in the past 6 years. Although I used beef here, lamb, pork, venison, and mutton can be used. The Romans allegedly used horse meat when preparing this dish in 50 AD. Julius Caesar, Charlemagne, St. Albert the Great have all been credited with inspiring this dish. I paired the meat with German egg noodles on this recipe, but you can also use Spatzle or boiled potatoes. In general, any wine and vinegar can be used together for this dish. And last but not least, enjoy this dish with a big mug of German beer. Enjoy!
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