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Old German Sauerbraten Recipe
|Yellow onion||1 Large, sliced|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Carrot||1 Small, peeled and sliced thin|
|Mixed pickling spice||2 Tablespoon, tied in cheesecloth|
|Grated lemon rind||1 Teaspoon|
|Boneless bottom round roast||1 1⁄2 Pound|
|Crumbled gingersnaps||3 Tablespoon|
Serving size: Complete recipe
Calories 1562 Calories from Fat 444
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 16.7 g83.4%
Trans Fat 1.2 g
Cholesterol 415 mg138.3%
Sodium 1261 mg52.5%
Total Carbohydrates 98 g32.5%
Dietary Fiber 18.6 g74.4%
Sugars 12.7 g
Protein 150 g300.3%
Vitamin A 167.1% Vitamin C 15.7%
Calcium 10.3% Iron 107.9%
*Based on a 2000 Calorie diet
Adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes; cool to room temperature.
Add the roast, turning to moisten evenly; cover and refrigerate for 3 days, turning the beef once or twice.
Preheat the broiler.
Remove the beef from the marinade, pat it dry, and place in an ungreased shallow baking pan.
Broil about 4 inches from the heat, turning occasionally, until brown on all sides about 10 minutes.
Reduce the oven temperature to 350°F.
Bring the marinade in the casserole to a simmer over moderate heat and add the beef.
Cover, transfer to the oven, and cook for 2 to 2 1/2 hours or until the beef is tender.
Slice the beef 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter and keep warm.
Remove the spice bag, then puree the cooking liquid and the gingersnaps in an electric blender or food processor.
Pour the sauce over the meat and serve, if you like, with Grated Zucchini Pancake,