Renate’s Unique Buttermilk Marinated Sauerbraten |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here). Ingredients:
3 lbs rump roast |
buttermilk, to cover roast |
12 whole black peppercorns |
2 bay leaves, crushed and broken |
2 large onions, sliced |
1 1/2 cups raisins |
12 peppercorns |
2 bay leaves |
4 cups water |
2 cups buttermilk |
Directions:
1. Marinate Roast in buttermilk marinade as follows:.
2. Buttermilk enough to COVER whole roast.
3. Add to buttermilk:.
4. 12 whole pepper corns.
5. 2 bay leaves, crushed and broken.
6. 2 large onions, sliced.
7. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
8. At end of 3-5 days, remove meat from buttermilk marinade.
9. Discard marinade and rinse meat.
10. In a dutch oven, brown roast on all sides.
11. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
12. 1 1/2 cups raisins.
13. 12 peppercorns.
14. 2 bay leaves.
15. 4 cups of water.
16. 2 cups fresh buttermilk.
17. Mix sauce ingredients together and place around toast.
18. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
19. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
20. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
21. When meat is done, remove from pan to a platter and slice into slices.
22. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
23. Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.
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