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Quick Sauerbraten

Quick Sauerbraten

Oxmoor House JANUARY 1984

  • Yield: 5 to 6 servings

Ingredients

  • 1 (4-pound) chuck roast
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 3/4 cup chopped onion
  • 1 1/2 cups water, divided
  • 2/3 cup red wine vinegar
  • 2 to 4 tablespoons all-purpose flour

Preparation

Brown roast on both sides in hot oil in a large Dutch oven. Combine sugar, ginger, cloves, allspice, bay leaf, salt, pepper, onion, 1 cup water, and vinegar; mix well, and pour over roast. Cover and simmer 1 1/2 to 2 hours or until roast is tender, turning once. Remove roast to serving platter.

Stir remaining water into flour; stir into pan drippings. Cook, stirring constantly, until thickened. Pour over roast.

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