Thoroughly rub meat with one teaspoon salt and 1/2 tsp pepper; place in deep earthenware crock or ovenware glass bowl with all the spices and vegetables.
Heat the vinegar and water to boiling and pour hot over meat.
Add red wine; let all cool.
Cover bowl well and refrigerate. Let marinate at least 72 hours, turning the meat twice a day.
To cook, remove meat from marinade and dry with paper towel. Melt butter in Dutch oven and brown meat all over.
Strain the marinade and pour over the meat. Cover and let simmer 2 and 1/2 - 3 hours or until fork tender.
Remove meat to warmed platter.
Originally Submitted
10/27/2011
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