Stir in browning and seasoning sauce and pepper. Add this flour mixture to sauce pan cook on medium-medium high heat 6-8 minutes to thicken. Whisk the 2 tablespoons of flour into 1/2 cup cold water. In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved.(Temperature will continue to rise about 10☏ to reach 145☏ for medium rare 160☏ for medium.) Ingredients 1 and cups celery, diced MARINADE INGREDIENTS: 1 cup dry red wine 1 cup red wine vinegar 2 cups cold water 1 medium onion, thinly sliced 1. Transfer roast to carving board, reserving liquid. Remove roast when meat thermometer registers 135☏ for medium rare 150☏ for medium. Place beef in large roasting pan add reserved marinade to roasting pan, cover with aluminum foil.Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade. Directions In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.Over 100,000 recipes with thousands more added. Close bag securely and marinate overnight or up to 24 hours. Unlimited, ad-free access to hundreds of the worlds best cookbooks. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal.

German sauerbraten recipe