German Saurbraten (Sour Beef)

They say smell is the quickest trigger of memories.  Well when I smell this cooking it reminds me of growing up in NY and early afternoon Sunday dinners after church. 

Any cut of beef that is used for pot roast. Cover with 1/2 water - 1/2 apple cider vinegar.  If it is a big roast I will use more water. Add cut up onion and pickling spices which are broken bay leaf, mustard seed, coriander seed and black peppercorns. (some use cinnamon to - I don't!)

Let is marinate for 3 -4 days turning every 12 or 24 hours. Pat dry or it will splatter during the browning step. I brown it well in alittle bacon fat or oil or crisco.  I tell my  myself 'think almost burn' when I am browning so it gets a dark rich color and 'bark'.

I finish cooking in the pressure cooker anywhere from 30 - 45 minutes depending on the size of the roast.

Finished plate served with Spaetzel, red cabbage and sweet and sour green beans.  For the gravy I use browned flour and some of the marinade - how much depends on how sour you want it.  Some  add gingersnaps but I don't do that either. 

 The only thing that makes this more complicated than a pot roast is the time it takes to marinade.  The measurements I use are approximate but there are plenty of recipes out there with exact measurements.

Hope you try this delicious meat dish and add it too your repertoire of recipes.