Saurerbraten part I

Sauerbraten is the perfect meal for a cool Fall or a cold Winter day. It's comforting, and it makes your house smell so wonderful. The only downside to sauerbraten is that it is not a quick throw it together meal. It's by no means difficult, in fact I would rate it as easy. You will just need to plan ahead, the roast needs to marinate the for 48-72 hours before it bakes for 3 to 4 hours. Anticipation....anticipaa-aa-aation...it's mAkin me wait..

Sorry...this wonderful, comforting meal should not be likened to a ketchup commercial. Songs just pop in my head like that. You will need the following ingredients:

Sauerbraten

printable recipe

4 pound beef shoulder or chuck roast

1 large onion sliced thin

2-3 carrots peeled and sliced into chunks

1 cup apple cider vinegar

2 tablespoons balsamic vinegar

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon pickling spices

2 bay leaves

(the following ingredients are used in part II of this recipe)

1/4 cup gingersnap cookies pulverized (optional)

2 tablespoons -1/4 cup flour

1 cup beef stock

Trim any exess fat off the roast and place in a glass or plastic bowl that has a tight fitting lid. (Do not use a metal bowl.)

In a sauce pan combine vinegars, sugars, bay leaves and picking spices, bring to a boil.

Add the carrots and onion to vinegar sugar mixture, let liquid come back up to a boil. Cook for 2 minutes. Take marinate off heat, and let cool for 5- 10 minutes.

Pour warm marinate over beef roast.

All of it, every last drop, give the roast a turn in the bowl. Make sure it is nice and happy in its vinegar hot tub.

Place lid on bowl. Let sit on counter until cooled. Now many recipes say you can leave it in a cool place for 48 hours before cooking. But I put mine in the refrigerator for 2-3 days. This dude had a 3 day siesta in the marinate.

So now you're good go about your business for a few days. Anticipaaation, antici-pa-yeh-tion...