HOWARD'S SAUERBRATEN

Howard's Sauerbraten image

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 14

2-1/2 cups water
1-1/2 cups red wine vinegar
2 medium onions, sliced
1 carrot, finely chopped
1 celery rib, finely chopped
8 whole cloves
4 bay leaves
1/2 teaspoon whole peppercorns
1 beef rump roast or eye of round (about 3 pounds)
1/4 cup butter, cubed
GINGERSNAP GRAVY:
1/2 cup water
2 tablespoons sugar
1/2 cup gingersnap crumbs (about 12 cookies)

Steps:

In a 4-cup glass measure, combine the water and vinegar; pour half into a saucepan. Divide each of the vegetables and seasonings between both mixtures. Bring mixture in saucepan to a boil; cool to room temperature. Cover and refrigerate mixture in glass measure., Place beef in a large resealable plastic bag; add cooled vinegar mixture and turn to coat. Place in a baking dish. Refrigerate for 2 days, turning occasionally. , Drain beef, discarding marinade and vegetables in bag; pat roast dry. In a Dutch oven, brown roast in butter on all sides. Add reserved vinegar mixture; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , For gravy, remove roast and keep warm. Strain cooking liquid, discarding vegetables and seasonings. Measure 1-1/2 cups of the cooking liquid; add to saucepan. Add water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Add gingersnap crumbs; simmer until gravy thickens. Serve with roast.

Nutrition Facts :