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Title: German-Jewish Pot Roast (Sauerbraten)
Categories: Beef Jewish German
Yield: 6 Servings
| 2 | Onions, sliced | |
| 4 | Bay leaves | |
| 8 | Whole peppercorns | |
| 1 | tb | ;Salt |
| 1/4 | c | Sugar |
| 1/4 | c | Red wine vinegar |
| 2 | c | ;water, enough to cover meat halfway |
| 3 | lb | To 4 lb bottom round, brisket, or chuck |
| 1/4 | c | Brown sugar |
| 1/4 | c | Raisins |
| 8 | Pitted prunes | |
| 1/4 | ts | Ginger, ground |
| 1 | ts | Potato starch (optional) |
In deep glass or ceramic bowl, place onions, bay leaves, peppercorns, salt, sugar, vinegar, & water. Mix well, until sugar is dissolved. Place meat in marinade. Piece meat all over w/long-pronged fork & turn it in marinade several times. Cover w/plastic wrap & refrigerate for 2 to 3 days. Turn meat in marinade at least twice a day.
Preheat oven to 450F. Remove meat from marinade & place in a heavy Dutch oven w/ tight fitting lid. Strain & reserve marinade. Add all onions to meat & about 3 tb marinade.
Bake, uncovered, in preheated oven for 15-20 mins until meat browns. Add 2 c reserved marinade & as much water as needed to cover meat halfway. Reduce oven temp to 375F. Cover tightly. Bake for 2-1/2 to 3 hrs, until tender.
Remove meat to serving platter. Strain pan juices. Replace meat in pot. Add brown sugar, raisins, prunes, & ginger. If you wish to thicken pan juices, remove 1/4 c liquid from pot & dissolve potato starch in it. Return to pot & heat gently on top of stove, until thicken. Do not boil. Slice pot roast. Pour pan juices over roast & serve. serves 6 to 8
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 DPileggi in Houston, Texas
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