Liturgical Year : Recipes : Sour Beef

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

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Food Categories (2)

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Feasts (2)

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.