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Sauerbraten

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	3kg beef roast 7 herb vinegar Water 4 tsp spice mixture for Sauerbraten 4 medium onions 2 tsp sugar Salt Pepper 2 packages beet molasses Binder for sauce Fat

Preparation:

For this recipe to work it is important that the Sauerbraten is soaked long enough. Best you start with this 2 weeks prior. Put the meat into a large bowl. The fill it half with water, half with vinegar. Make sure, the entire meat is covered in the mixture. Add Sauerbraten seasoning, sliced onions, sugar, salt and pepper to the liquid. Seal the bowl and place it into the fridge. The dish is sealed and then placed 2 weeks in the refrigerator. If you don’t want to do that or simply have no time you can also buy a ready-made Sauerbraten. Crisp the Sauerbraten in enough fat and then cook it in the oven at 180 ° C for 2 hours. It is important that you check the meat if it is really done before you remove it. After all, you do not want an undercooked meat. When the meat is done, stir in the sugar beet molasses and bind it with cornflour Serve with red cabbage, dumplings or potatoes.