Saurbraten

Servings:
6
Marinate Time:
2-3 days
Prep Time:
15 mins.
Cook Time:
3 1/2-4 hrs.

Ingredients

3 pounds veal eye round

2 large onions, chopped

1 cup red wine vinegar

1 cup water

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon white sugar

10 whole cloves, or more to taste

2 bay leaves, or more to taste

2 tablespoons all-purpose flour

Salt and ground black pepper to taste

2 tablespoons vegetable oil

10 gingersnap cookies, crumbled

Preparation

  1. Place veal, onions, vinegar, water, 1 tablespoon salt, black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over veal.
  3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook veal until brown on all sides, about 10 minutes. Pour reserved marinade over veal, cover and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove meat to a platter and slice.
  4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced veal.


Source: Catelli Brothers