Does anyone have a good recipe for Saurbraten marinade?

[jonnyGURU]

I just have this craving for Saurbraten.

Sure, I know I'll have to marinate for two days and by then the craving will be over, but it'd be a nice recipe to have handy.

 

[Adul]

Sounds yummy

 

[Regine]

I can ask my mother - that way you'll actually get real German Sauerbraten.

 

[jonnyGURU]

That'd be cool.

The eye of round is the easy part.

 

[KingHam]

It becomes rather complicated when you get to nose of square and don't even get me started on mouth of dodecahedron.

KingHam

 

[yakko]

KingHam,

LOL

 

[jonnyGURU]

BUMP!

Still waiting for the recipe!

Come on you wacky Germans!

 

[nickdakick]

Here you go ! Enjoy !

 

[jonnyGURU]

Thanks nick! Also thanks to Ladi who PM'd me a link to this one:

3 1/2 lb Bottom Round
2 c Wine Vinegar (heated)
2 c Water
1 1/2 ts Salt
2 tb Parsley
1 t Pepper
2 tb Sugar
1 Onion, sliced
1 Bay Leaf
3 tb Butter
2 tb Flour
2 tb Cold water
1 c Beef Stock
6 Gingersnaps

Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,

Looking at the variance between these two recipes, I may want to experiment a little. For example, nick's link has Sour Cream in it and this one doesn't. I LOVE SOUR CREAM!

I'm going to drive my wife nuts one day. Westfalian Ham and cream cheese on brotchen for lunch and sauerbraten for dinner!