Sauerbraten

Name: Sauerbraten
Ingredients: 2 12 cups water; 1 12 cups red wine vinegar; 1 carrot, chopped (approx 1/2 cup); 1 celery rib, chopped (approx 1/2 cup); 2 medium onions, sliced (approx 2 cups); 8 whole cloves; 4 bay leaves; 12 teaspoon black peppercorns; 1 (3 lb) rump roast; 14 cup butter; 12 cup water; 2 tablespoons sugar; 12 cup gingersnap crumbs (approx 12 cookies)

13 ingredients

13 steps

Ingredients

2 12 cups water
1 12 cups red wine vinegar
1 carrot, chopped (approx 1/2 cup)
1 celery rib, chopped (approx 1/2 cup)
2 medium onions, sliced (approx 2 cups)
8 whole cloves
4 bay leaves
12 teaspoon black peppercorns
1 (3 lb) rump roast
14 cup butter
12 cup water
2 tablespoons sugar
12 cup gingersnap crumbs (approx 12 cookies)

Directions

1

In med saucepan, combine the first 8 ingredients; bring to boil.
2

Place roast in glass bowl.
3

Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day.
4

Remove roast, reserving marinade; pat dry with a paper towel.
5

In a dutch oven, brown the roast on all sides in butter.
6

Strain marinade; discard veggies and seasonings.
7

Add marinade to dutch oven.
8

Cover and simmer until meat is tender, about 3 hours.
9

Gravy.
10

Remove 1 1/2 cups of pan juices to a skillet; add water and sugar, bring to a boil.
11

Gradually dissolving sugar.
12

Add gingersnap crumbs; simmer until the gravy thickens.
13

Serve with sliced roast.