The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

Sauerbraten
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1-1/2 cups red wine 2 tablespoons minced onion 2 garlic cloves, minced
1 tablespoon brown sugar dash of thyme 3-1/2 to 4 pounds boneless chuck
1 bay leaf 1/2 cup flour 1/2 teaspoon salt
1 cup boiling water



1 Combine wine, onion, garlic, brown sugar, and thyme.
2 Place meat in a deep pot and pour wine mixture over it. Add bay leaf.
3 Cover and refrigerate for 6 hours or overnight.
4 Preheat oven to 450 F.
5 Remove meat from marinade and blot dry. Reserve marinade.
6 Mix together flour and salt and sprinkle onto meat.
7 Place meat uncovered in a roasting pan and bake until meat begins to brown, 20 to 30 minutes.
8 Add boiling water and reserved marinade, cover, reduce heat to 350 F, and cook, with occasional basting, until meat is tender, about 3 hours.
9 Remove bay leaf before serving.

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