Sauerbraten

Name: Sauerbraten
Ingredients: 1 cup red wine vinegar; 1 1/4 cups water; 1 cup sugar; 1 tablespoon pickling spices (original recipe just says mixed spices ); 3 -4 juniper berries (optional, my addition); 1 onion, chopped; 2 -4 lbs boneless beef roast (original recipe doesn't specify meat type, but generally any inferior cut works well since it's mari); vegetable oil; 10 ginger snaps (for gravy)

9 ingredients

3 steps

Ingredients

1 cup red wine vinegar
1 1/4 cups water
1 cup sugar
1 tablespoon pickling spices (original recipe just says mixed spices )
3 -4 juniper berries (optional, my addition)
1 onion, chopped
2 -4 lbs boneless beef roast (original recipe doesn't specify meat type, but generally any inferior cut works well since it's mari)
vegetable oil
10 ginger snaps (for gravy)

Directions

1

Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day.
2

Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* Remove meat and return a portion of the solution to a pan depending how much gravy you want. Add enough gingersnaps to thicken to a moderately thin gravy.) Slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage.
3

*Suggestion: cook in a crock-pot on low for 6-8 hours until tender.