Use a spoon to press some of the solids (onion, tomato) through the sieve. Strain the broth through a sieve onto another pot (large enough to hold the gravy and meat). Remove meat and let stand while you prepare the gravy. Cook for 3 hours, or until meat is tender. Heat to boiling then cover and reduce heat to simmer. Turn the meat occasionally.Īfter 3 days, add the tomatoes, onion, sugar, salt & pepper. We make this in the winter, so we put it on the porch.
#SAUERBRATEN RECIPE FULL#
Cover the pot and refrigerate for 3 full days. Add more water if needed so meat is submerged. Heat and stir to dissolve gingersnaps then carefully add the meat. In a large pot (large enough to submerge meat) add the vinegar, pickling spices, ginger snaps and enough water to cover the meat.
My family has been making this every year for Christmas dinner since as far back as I can remember. This is a recipe that was handed down from my great grandmother on my dad’s side. Pictured above with a side of red cabbage and a pretzel roll. It’s a traditional German recipe of sliced beef in a savory sweet/sour gravy, served over noodles.
From the kitchen of Ida Gott, mother of Earla Moth Russell, mother of Bob Russell, father of Jerry Russell
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