Sauerbraten

[chickenfeet]

Last Saturday I bought a four pound chunk of outside round with the intent of making Sauerbraten. To the best of my recollection this is a dish I have eaten precisely once; at a rather old fashioned German restaurant in Chicago. I cooked it on Wednesday after the required 72 hours marination. It turned out quite well. It's a very strongly flavoured dish that I wouldn't want to eat very often but interesting nonetheless. The sauce is also very thick. I might thicken it less if I do it again.