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Created 2/14/99
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Today I'm Making:
"Rheinischer Sauerbraten"
(Rhineland Style Sauerbraten)
Ingredients:
4 to 5 pounds bottom round or rump of beef
Vinegar Marinade:
2 cups - red wine vinegar
4 cups - water
(Or use this combination)
...4 cups - dry red wine
...1 cup - water
...Juice of 1 lemon
1 cup - onion, thinly sliced
4 to 5 - peppercorns
1 - bay leaf
1/4 tsp - thyme
2 - cloves, whole
Pinch of ground nutmeg
Several parsley sprigs
Sauce:
1/4 cup - flour
4 Tbsp - butter or shortening
2 - carrots, sliced
1 or 2 - onions, quartered
1 Tbsp - tomato catsup
1/2 to 2/3 cup - grated Lebkuchen, dry gingerbread
OR crushed gingersnaps
2 Tbsp sugar
OR gravy coloring (such as Kitchen Bouquet)
1/2 cup - red wine
1 cup - currants or raisins
1/2 cup - slivered almonds
Lingonberry preserves or cranberry-orange relish
Instructions:
Place beef in bowl.
Combine vinegar and water (or red wine, water & lemon juice),
onion, peppercorns, bay leaf, thyme, cloves and nutmeg;
Bring to a boil.

Pour over meat. Cool;
Add parsley springs.

Place meat in refrigerator,
marinate 2 to 3 days, turning several times.
NOTE: The longer you marinade the meat,
.............The better the end product.
Remove from marinade
(strain marinade and SAVE),
Wipe meat dry.
Dredge with flour.

Saute in butter or shortening in a large heavy pot
or Dutch oven until well browned on all sides.

Add carrots, quartered onion, tomato catsup and
1 cup of the strained marinade.

Cover tightly, simmer 2 1/2 to 3 hours or until very tender.
Remove meat to platter.

Strain or puree sauce,
skim off fat, measure liquid.

There should be 2 cups.

(Add some of reserved marinade to make 2 cups if necessary.)

Add the Lebkucken, gingerbread or gingersnaps to the strained broth,
also sugar, wine and raisins.
Bring to a boil until thickened.

Add almonds, cook a few minutes longer.

Serve the sauce over the sliced meat with
lingonberry preserves or cranberry-orange relish.

Should be accompanied by potato dumplings,
Spatzle or egg noodles.

Makes 10 to 12 servings.
Being of true American German ancestory that I am,
I serve this dinner with Sweet & Sour Red Cabbage.
Accompanied with heated Cinnimon Applesuce.
I have two variations of this recipe:

Bayrischer Sauerbraten
(Bavarian Style Sauerbraten)
which is made with a beer base.

and

Sauerbraten auf Norddeutsche Art
(Sauerbraten North German Style)
which is made with a buttermilk base.
Please feel free to email me for
a copy of these variation.
The recipe is in my favorite cook book:

The Art of German Cooking
by Betty Wason
Doubleday & Company, Inc.,
Garden City, New York
Copyright @ 1967 by Elizabeth Watson Hall
Hosted by www.Geocities.ws

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