Sauerbraten

Name: Sauerbraten
Ingredients: 2 1/2 c. water; 1 1/2 c. red wine vinegar; 2 medium onions, sliced; 1 lemon, sliced; 1 Tbsp. sugar; 1 Tbsp. salt; 1/4 tsp. ground ginger; 12 whole cloves; 6 bay leaves; 6 whole black peppercorns; 4 lb. boned, rolled beef rump roast; 1/2 c. chopped onion; 1 carrot, chopped; 1/4 c. celery, chopped; 1 c. broken gingersnaps; 2/3 c. water

16 ingredients

12 steps

Ingredients

2 1/2 c. water
1 1/2 c. red wine vinegar
2 medium onions, sliced
1 lemon, sliced
1 Tbsp. sugar
1 Tbsp. salt
1/4 tsp. ground ginger
12 whole cloves
6 bay leaves
6 whole black peppercorns
4 lb. boned, rolled beef rump roast
1/2 c. chopped onion
1 carrot, chopped
1/4 c. celery, chopped
1 c. broken gingersnaps
2/3 c. water

Directions

1

In large bowl, combine 2 1/2 cups water with the next 9 ingredients.
2

Add roast.
3

Cover and refrigerate 36 to 72 hours, turning occasionally.
4

Remove meat, wipe dry with paper towels. Strain marinade; reserve.
5

In Dutch oven, brown meat on all sides in 2 tablespoons oil.
6

Add chopped vegetables.
7

Cover and cook slowly 2 hours or until meat is tender.
8

Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water.
9

Cook until thick and bubbly.
10

Serve meat and sauce with hot buttered noodles.
11

Serves 8 to 10.
12

Well worth the effort!