Easiest Way to Make Sauerbraten Knödel Rotkohl

Sauerbraten Iii

Bewertung auswählen bewerte sauerbraten vom ochsen mit rotkohl und knödeln 1/5 bewerte sauerbraten vom rotkohl putzen, in feine streifen schneiden, waschen und abtropfen lassen.

Recipe Summary Sauerbraten Iii

This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days.

Ingredients | Sauerbraten Knödel Rotkohl

3 pounds bottom round roast

1 cup red wine vinegar

1 cup water

2 tablespoons lemon juice

1 onion, thinly sliced

2 bay leaves

3 whole cloves

2 tablespoons salt

⅛ teaspoon ground black pepper

4 tablespoons vegetable oil

1 cup water

3 tablespoons all-purpose flour

1 tomato, cut into wedges

Directions

Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.

Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.

Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

Info | Sauerbraten Knödel Rotkohl

prep: 20 mins cook: 3 hrs additional: 2 days total: 2 days Servings: 6 Yield: 6 servings

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