Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Baked Pork Chops with Apples
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Servings
4 Servings
Cook Time
1 hour
Servings
4 Servings
Cook Time
1 hour
Baked Pork Chops with Apples
Print Recipe
Servings
4 Servings
Cook Time
1 hour
Servings
4 Servings
Cook Time
1 hour
Ingredients
Servings: Servings
Instructions
  1. Preheat oven: 350º F Pound thick Pork Chops with Mallet until ½ inch thick. Bread with Panko in Plastic bag and shake till well coated. Brown the Pork chops in olive oil until Browned. Place the browned chops in large baking pan. Then layer chopped onions, chopped mushrooms, basil, apples, on top of the chops. Mix stock, pork gravy and wine then pour over top. Cover with aluminum foil and bake for 1 hour on oven.
Recipe Notes

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