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Old Munich Sauerbraten (Clay-Pot)

A home-style Old Munich Sauerbraten (Clay-Pot) made with Vinegar, Water, Garlic Crushed, Salt, and Tomato Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1 cup
• 3 clove
• 2 tsp
• 8 oz
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Combine all the ingredients for the marinade in a porcelain-enameled container.

3. 3

   Add the meat and for best results marinate for 10 days, if not more.

4. 4

   Turn twice daily.

5. 5

   When ready to cook, presoak a large clay pot, top and bottom, in water for 15 minutes.

6. 6

   Remove the meat from marinade, put in a large frying pan, and sear on all sides in the hot bacon fat.

7. 7

   Meanwhile, pour the marinade into a saucepan and reduce to 1/3 its original volume by boiling rapidly, uncovered.

8. 8

   Place the meat in the presoaked pot, then add the marinade and all the other ingredients except the arrowroot.

9. 9

   Cover the pot and place it in a cold oven.

10. 10

    Set the oven temperature at 425 degrees.

11. 11

    Cook for 2 to 2 1/2 hours, until almost done, then remove the po from the oven and pour off the sauce.

12. 12

    Return the pot to the oven, uncovered, for a final 10 minutes of cooking.

13. 13

    Meanwhile, put the sauce into a blender container and blend.

14. 14

    Taste for seasoning; the sauce should be “sweet and sour.” If not, add brown sugar and/or vinegar.

15. 15

    Heat the sauce, thicken with the arrowroot, and serve over the meat and German potato pancakes.