Description
This delightful Sauerbraten recipe, discovered by my mom in a magazine many years ago, has become a cherished tradition in our home, gracing our table at least once a year. With a perfect blend of spices and tender meat, it offers a comforting meal that’s both satisfying and flavorful.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 656 |
| Total Fat | 39.1 g |
| Saturated Fat | 14.7 g |
| Cholesterol | 184.5 mg |
| Sodium | 552.7 mg |
| Carbohydrates | 9.2 g |
| Fiber | 0.4 g |
| Sugars | 7.5 g |
| Protein | 62.9 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Rump roast | 4 lb |
| Boneless bottom round roast | 1 |
| Canola oil | ¾ cup |
| Wine vinegar | 1 cup |
| Salt | 3 tsp |
| Brown sugar | ⅛ cup |
| Ground cloves | ⅛ tsp |
| Allspice | 1 tsp |
| Ground ginger | 1 – 2 tsp |
| Bay leaf | 1 |
| Black pepper | ¾ tsp |
| Onion | 1 medium |
| Water (for broth) | 1½ cups |
| Flour (for thickening) | To taste |
| Additional water (if needed) | As necessary |
Instructions
- Begin by placing the canola oil and the meat in a heavy pot or Dutch oven, heating it over medium-high heat.
- Brown the meat on all sides to develop a rich flavor and texture, ensuring even cooking.
- Once browned, remove the meat from the pot and carefully pour off excess fat, leaving the drippings for flavor.
- Insert a rack into the pot and add the browned meat back in, along with ¾ cup of water to keep the meat moist during cooking.
- Cover the pot and bring it to a boil, then reduce to a simmer for 1 hour; note that the meat will not be fully cooked yet.
- After simmering, remove the meat from the pot and place it on a cutting board in a shallow pan to rest.
- Cut the meat into ½ inch slices and set aside, while removing the rack from the pot.
- Return the sliced meat to the pot along with any juices collected in the pan.
- Add an additional ¾ cup of water, along with the wine vinegar, salt, brown sugar, ground cloves, allspice, ground ginger, bay leaf, black pepper, and onion, stirring to combine.
- Bring the mixture to a boil again, then cover and simmer for 1½ hours or until the meat is tender, adding more water as needed to maintain moisture.
- Once cooked, transfer the meat to a hot serving platter, keeping it warm.
- To thicken the broth, mix a small amount of flour with water and stir it into the pot, simmering for an additional 2 minutes until thickened.
- Serve the thickened broth over the sliced meat for a comforting and hearty meal that serves six.
This Same Day Sauerbraten will surely impress your family and friends, providing an unforgettable dining experience. Enjoy!