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Catholic Recipe: Sour Beef

    INGREDIENTS

  • 3 to 3-1/2 pounds beef rump or sirloin tip
  • 1-1/2 cups red wine vinegar
  • 1-1/2 cups water
  • 1 large onion, sliced
  • 1/2 lemon, sliced
  • 6 whole cloves
  • 3 bay leaves
  • 4 peppercorns
  • 1-1/2 teaspoons salt
  • 1-1/2 Tablespoon sugar
  • 3 Tablespoons flour
  • 2 Tablespoons vegetable oil
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 teaspoons sugar
  • 6 to 8 gingersnaps, crushed
  • Details

  • Serves: 6-8
  • Yield: 3 pounds beef
  • Prep Time: 2 days, 5 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Germany

Also Called: Sauerbraten

Sauerbraten is German for "sour roast." This German pot roast must marinade for 36 to 48 hours in a sweet-sour marinade. The meat is then browned and simmered in the marinade for several hours. This makes an extremely tender roast and a delicious sauce. This is traditionally served with dumplings, boiled potatoes or egg noodles.

DIRECTIONS

Place meat in large deep bowl. Combine vinegar and next 8 ingredients; pour over meat. Cover; refrigerate 36 to 48 hours, turning meat twice each day. Lift meat from bowl; pat dry with paper towels. Rub lightly with 3 Tablespoons flour. Heat oil in large skillet over moderate heat; brown meat well on all sides. Put meat in large kettle or Dutch oven. Strain vinegar mixture; add 2 cups to meat. Cover; simmer 3 hours. Melt butter or margarine in skillet; blend in 1/4 cup flour and 2 teaspoons sugar. Add remaining strained vinegar mixture; cook and stir until thickened. Add to meat. Simmer 1/2 hour or until meat is tender. Stir gingersnaps in gravy; stir until thickened. Makes 6 to 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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