Sauerbraten

Sauerbraten is traditionally a pot roast, usually of beef (but other meats such as venison, lamb,mutton, and pork are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Mediterranean
Servings 30

Ingredients
  

  • 2 cups water
  • 1 cup cider vinegar
  • 1 cup red wine vinegar
  • 1 pc. medium onion, chopped
  • 1 pc. large carrot, chopped
  • 1 T. plus 1t. kosher salt

Additional for seasoning meat:

  • 1/2 t. freshly ground black pepper
  • 2 pc. bay leaves
  • 6 pc. whole cloves
  • 12 pc. juniper berries
  • 1 t. mustard seeds
  • 1/3 cup sugar

For the completed recipe:

  • 18 pc. dark old-fashioned gingersnaps (about 5 ounces), crushed
  • 1/2 cup seedless raisins, optional

Instructions
 

  • In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, salt, pepper, bay leaves, cloves, juniper, sugar, and mustard seeds.
  • Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. 
  • Cut and cube the bottom round and set aside.  
  • Cut carrots and onions and layer a small amount of both the vegetables into each pint jar.
  • The add the raw meat to each pint filling to about 3/4 full. Pick out the bay leaves.
  • Ladle the hot marinade of vinegar into the jars. Remove the air from the jars and refill if necessary so that the liquid has 1" headspace.
  • Wipe rims with papertowel that has vinegar on it to ensure that the rims are clean. Add hot lids/rings and put jars in pressure canner.
  • Place jars in pressure canner. Lock lid and bring to a boil over medium heat. Vent steam for 10 minutes.
  • Process pints for 75 minutes at 10lbs for a weighted gauge and 90 minutes for quarts. For a dial gauge canner process at 11lbs of pressure for the same amounts of time. Make sure to adjust for altitude. See chart in Pressure Canning tab.
  • To finish the recipe,  in a stainless steel pot add meat and marinade emptying the contents of the jar. Cook at a simmer for 20 minutes.
  • Remove the meat from the pot and keep warm. Strain the liquid to remove the solids.
  • Return the liquid to the pan and place over medium-high heat.
  • Whisk in the gingersnaps and cook until thickened, stirring occasionally.
  • Strain the sauce through a fine mesh sieve to remove any lumps.
  • Add the raisins if desired. Add the meat and serve with the sauce.
Keyword Sauerbraten