Sauerbraten Recipe
Ingredients
| Water | 2 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Whole Cloves | 12 | |
| Bay leaves | 6 | |
| Whole black peppercorns | 6 To taste | |
| Onions | 2 Medium, sliced | |
| Lemon | 1 , sliced | |
| 1 4-pound boneless beef round rump roast | ||
| Cooking oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| 1 cup broken gingersnaps | ||
| Water | 2/3 Cup (16 tbs) | |
| Hot buttered noodles | ||
Directions
In crock or large bowl combine the 2 1/2 cups water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onion and lemon; add meat.
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.
Chef
