Sauerbraten (Sour Pot Roast) Recipe
Ingredients
| Beef chuck | 4 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Onion | 1 , sliced | |
| Bay leaves | 3 | |
| Whole peppercorns | 1 Teaspoon | |
| Water | ||
| Vinegar | ||
| Salt | To Taste | |
| Sugar to taste | ||
| Brown sugar | 1/4 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Ginger snaps | 6 | |
Directions
Rub meat well with salt and pepper, and place in earthenware, dish with sliced onion, bay leaves, and peppercorns.
Heat an equal amount of water and vinegar to an amount sufficient to cover meat, and season with salt and sugar to taste.
Pour hot over meat, and let stand in covfered dish for 3-4 days in cool place, turning occasionally.
Then place meat with onion and a little spiced vinegar in an open kettle in the oven to brown then cover and cook slowly 3 hours or until meat is tender, adding additional vinegar if necessary.
Remove meat and keep hot.
Strain liquid.in kettle andskim off fat combine with brown sugar, raisins, if desired, and ginger snaps in heavy skillet and cook until smooth and thick.
Serve hot over meat.
Heat an equal amount of water and vinegar to an amount sufficient to cover meat, and season with salt and sugar to taste.
Pour hot over meat, and let stand in covfered dish for 3-4 days in cool place, turning occasionally.
Then place meat with onion and a little spiced vinegar in an open kettle in the oven to brown then cover and cook slowly 3 hours or until meat is tender, adding additional vinegar if necessary.
Remove meat and keep hot.
Strain liquid.in kettle andskim off fat combine with brown sugar, raisins, if desired, and ginger snaps in heavy skillet and cook until smooth and thick.
Serve hot over meat.
Chef
