Friday, March 5, 2010

Jackie's Sauerbraten Recipe

Doesn't this plate just look delightfully colorful? I love the purple naturally fermented sauerkraut on top of the salad. I made this yummy dish for the first time this week and found a new family favorite. In fact, every time Josiah would take a bite of sauerkraut, he’d jump up and start dancing a “polka”. I asked him what he was doing and he said in a very matter of fact voice, “Sauerkraut just makes me do that.”  OK then! I found this recipe in a magazine, but I changed it enough to that I feel like I can call it my own. BTW, this is a very easy recipe even though you have to marinate it for two days. It's worth the wait. Here it is:

Jackie's Sauerbraten Recipe:

4 cups water
2 cups red wine vinegar
15 whole cloves
5 bay leaves
2 Tbl sucanat or molasses
2 Tbl sea salt
2 garlic cloves (pressed)

Mix marinade and reserve 2 cups in glass pint jar in fridge. Add a 3 to 5 lb beef roast (preferably boneless) to remaining marinade. Slice an onion and lay slices over the roast. Refrigerate, for two days, turning the roast twice a day. The vinegar marinade breaks down the meat fibers and makes it extremely tender.  

After two days, discard marinade and dredge the roast in whole wheat pastry flour (2 Tbl) and brown, using a Tbl of coconut or olive oil (searing each side of roast) in a pan. Place meat in a small roasting pan and pour reserve marinade (the pint you were keeping in the fridge) over the top of the roast. Cover and cook at 350 degrees F for 2 hours. Surround roast with vegetables such as chunked up carrots, potato and cabbage wedges (you could also add the onions that were in the marinade). Let it cook for another 1 hour (again covered).

While roast is resting before carving, pour drippings into small saucepan containing 1/4 cup cold water mixed with 2 Tbl arrowroot powder (or cornstarch) and 2 more pressed garlic cloves. Heat, stirring to a boil, then reduce heat. Cook until gravy is desired thickness. Salt to taste.

Slice roast thinly. Put it back in with the veggies, pour the gravy over all of it, and serve. It really is excellent and has a unique flavor. Enjoy!

God Bless,


Andrea said...

Blessings, andrea

Connie said...

I have it copied and am ready to try!

Lisa said...

Goodness that sounds delicious!

So cute about the polka dancing with every bite. I liked your response too, "Okay then." LOL!

Have a blessed weekend my friend!

Haddock said...

Colourful and healthy.

Kim said...

Thank you for this! I have been looking for a recipe myself.

Amy said...

Sounds yummy. My daughter loves sauerkraut. I have to make my pork roast with sauerkraut everytime or she is disappointed.

Have a blessed day.

Nezzy said...

Just cracked me up, got up and danced the Polka! I've got to get me some sauerkraut! Heeeheehe! This looks great. I made pot roast and homemade hot rolls yesterday. Mmmmmm (pattin' myself on the back)

God bless and have a fantastic weekend!!!

RaD said...

Mmmmmm.... I love a good roast!

alexis said...

Oh Jackie, you're a woman after my heart! I love sauerbraten AND sauerkraut! I have some German herritage in my family, and this is one of the best meals I remember my grandma making! Love it, and can't wait to try your recipes!

Stacie, A Firefighter's Wife said...

I've got mine marinating and I can't WAIT to try it!

Cat said...

I'm going to try this recipe, Jackie! My man loves tender meat, so this is on the menu next week!

Anonymous said...

Thanks. I can't wait to try this. Cabbage is really cheap to buy and I love cooking cheap! Love, Rosemi

Mary R. said...

Not a fan of sauerbraten! Got my blog woes fixed and am following again.


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