Cecelia's sauerbraten from Cooking with Herbs and Spices by Craig Claiborne

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • infotrop on December 17, 2017

    Worth the trouble...I melded this with Mimi Sheraton's classic Rhineland Sauerbraten recipe (https://cooking.nytimes.com/recipes/6503-rhineland-sauerbraten) The meat dept in my supermarket did not have a rump roast, so they recommended a cross-cut shank, also lean. That seemed to work just fine -- the result was very tender and flavorful. I "larded" with fatty bacon bits since I don't have a larding needle (and doubt I'll invest in one). Definitely worth marinating for three days. The flavor of the juniper berries (and/or pickling spice) really come through.

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