Another favorite German dish of our family is sauerbraten. Translated it means "sour roast" and that is exactly what it is. A big 'ol hunk of beef soured in a marinade for up to three days. The "gravy" is fantastic (no gingersnaps in this recipe.) This meal takes some forethought for prep time and a few more steps to make but certainly worth the effort!
Sauerbraten
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 med onion, chopped
1 large carrot, chopped
1 Tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
6 whole cloves
1 teaspoon mustard seeds*
3 ½ - 4 pounds boneless chuck roast
1 Tablespoon vegetable oil
Cooking Ingredients:
Oil
4-5 carrots – sliced or quartered
Medium onion, chopped
A small tomato or 1/4 cup ketchup
1/3 cup sugar
Packet brown gravy mix
cornstarch
