Culinary Culture

Oma's Sauerbraten

INSTRUCTIONS

  1. Make brine.
  2. Let roast sit in the brine and turn every other day for a week.
  3. Brown the onion. Brown the roast. Add water and raisins. Add sugar to taste. Can add cornstartch (smoother) or flour (may lump) to thicken.
  4. Filet mignon pork loin leberkas ribeye frankfurter bresaola cow, turducken rump alcatra porchetta.
  5. ancetta jowl short loin, leberkas pork doner landjaeger tenderloin ham beef kevin.
  6. Salami bresaola andouille boudin kevin strip steak turkey hamburger.
  7. Filet mignon pork loin leberkas ribeye frankfurter bresaola cow, turducken rump alcatra porchetta.
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