This sauerbraten recipe is by Ms. Erika Beckman of Fallbrook, California. She says, “This is common in Germany and for Oktoberfest.”
• 1 cup apple cider vinegar
• 1-1⁄2 cups water
• 1 tablespoon salt
• 3 to 5 whole cloves
• 1 to 2 bay leaves
• 1 large onion, sliced
• 1 teaspoon peppercorns
• Beef bottom round roast (about 2 pounds)
• 2 tablespoons oil
• 2 tablespoons all-purpose flour
1. In large dish, mix together apple cider vinegar, water, salt, cloves, bay leaves, onion and peppercorns. Add roast, and make sure all sides are immersed. Cover and marinate in refrigerator for 5 days.
2. After 5 days, remove and set meat aside. Strain marinade; set aside.
3. In large Dutch oven, heat oil over medium heat. Add meat, and brown on all sides, about 10 minutes, basting meat as it browns. Reduce heat to medium-low. Cover and simmer for about 2 hours, or until meat is tender.
4. Transfer meat to platter or carving board. Let rest for 10 to 20 minutes, and then slice.
5. Meanwhile, continue simmering marinade liquid in Dutch oven.
6. Place flour in measuring cup, and add just enough marinade liquid to make smooth paste. Gradually add to liquid in Dutch oven, whisking until smooth gravy forms. Serve gravy over sliced beef.Check out more traditional German recipes.