BEST EVER SAUERBRATEN
This is the recipe that we made at home when I was growing up. My Dad loved it so much that we would make a double recipe and freeze half for another meal...we always ate this with pickled sweet and sour red cabbage and home made potato dumplings. We also added extra gingersnaps to the gravy cuz we like it on the sweeter side...keep tasting to your preference! The recipe is from an old cookbook called something like "how to please your husband." Don't hold that against the recipe though - it is sure to please everyone!
Provided by dianeshuber
Categories Roast Beef
Time 3h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate 2 days, turning twice a day.
- Remove roast, reserving marinade; pat roast dry. In a large kettle or dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.
- Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy (12-14 servings).
Nutrition Facts : Calories 347.8, Fat 15.4, SaturatedFat 5.3, Cholesterol 104.3, Sodium 531.6, Carbohydrate 15, Fiber 1.1, Sugar 8.1, Protein 34.1
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