Drach's Restaurant Sauerbraten Recipe

directions

Place the meat in a bowl; set aside.

Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling; remove from heat and cool slightly.

Pour mixture over meat in bowl. Cool, cover bowl tightly and put in refrigerator. Marinate for 5 days, turning meat once a day.

Remove meat from marinade and drain thoroughly. Strain and reserve marinade.

Put pot roast in Dutch oven and brown on both sides. Add 1 cup marinade, the carrots and onions. Bring rapidly to boiling; cover tightly and simmer 2 hours or until tender. If necessary, add more of the marinade.

Remove meat to a warm platter and keep warm. Stir the crushed gingersnaps and sugar into liquid in Dutch oven. Simmer 10 minutes.

nutrition data

610 calories, 37 grams fat, 31 grams carbohydrates, 38 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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