Sauerbraten

Name: Sauerbraten
Ingredients: 1 c. white vinegar; 1 c. red wine; 3 onions, sliced; 2 Tbsp. celery leaves, cut up; 2 Tbsp. parsley; 1 carrot, cut up; 4 lb. roast (rump or sirloin); 4 whole cloves; 1 tsp. allspice; 1 tsp. rosemary; 1 tsp. thyme; 1 tsp. basil; 3/4 c. crumbled gingersnaps

13 ingredients

3 steps

Ingredients

1 c. white vinegar
1 c. red wine
3 onions, sliced
2 Tbsp. celery leaves, cut up
2 Tbsp. parsley
1 carrot, cut up
4 lb. roast (rump or sirloin)
4 whole cloves
1 tsp. allspice
1 tsp. rosemary
1 tsp. thyme
1 tsp. basil
3/4 c. crumbled gingersnaps

Directions

1

Blend all ingredients (except roast) on high speed.
2

Marinate roast for 3 days.
3

Remove roast from the marinade and brown. After you have browned the meat, pour marinade over roast in Dutch oven or covered roaster and simmer on top of stove for 4 hours or bake, covered, in a 350° oven for 2 hours.