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Published on Jan 20, 2011
Yummy Sauerbraten....this is a 3-5 day marinated roast, with a yummy gravy.
The Marinade: 1 cup red wine vinegar 1 cup red wine 2 cups water 2 Bay Leaves 2 T. Pickling Spice 1/2 t. salt One onion sliced Keep covered in fridge for 3-5 days, turning it daily.
On the day you will serve this, drain the pickling spice and onion, reserving the juice. Throw the onion and spice away. In a dutch oven place the roast and the marinade juice, cook over medium heat for 2 hours.