Sauerbraten

Name: Sauerbraten
Ingredients: 4 lb. beef (chuck, rump or bottom round); 1/3 jar mixed pickling spices; 2 c. vinegar; 2 c. water; 1/4 c. sugar; 1 onion, sliced; 10 to 12 gingersnaps; salt to taste

8 ingredients

9 steps

Ingredients

4 lb. beef (chuck, rump or bottom round)
1/3 jar mixed pickling spices
2 c. vinegar
2 c. water
1/4 c. sugar
1 onion, sliced
10 to 12 gingersnaps
salt to taste

Directions

1

Put water, vinegar, sugar, pickling spices and onion in pot to warm.
2

Put meat in a bowl and pour marinade over meat.
3

Cover and refrigerate for 3 to 4 days, turning meat once a day.
4

Remove meat from marinade.
5

Pat dry with paper towel. Brown meat on all sides in a little oil or shortening.
6

Add marinade, simmer for 2 hours. Add gingersnaps.
7

Cook another hour, strain gravy.
8

Sometimes it is necessary to thicken gravy a little more.
9

Meat is ready to slice.