SAUERBRATEN
This recipe was my Grandmother's. I have made a few small changes over the years. It is so good. We serve it with potato dumplings and red cabbage. I have also made this very sucessfully in my crockpot. I cook it on low for 8-10 hours.
Provided by Thea Pappalardo
Categories Beef
Number Of Ingredients 12
Steps:
- 1. Combine vinegar, water, onion, cloves, peppercorns and bay leaves. Place roast in a large bowl or crock.
- 2. Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily.
- 3. After three days, remove meat and pat dry. Dredge in flour and brown on all sides, in a dutch oven or large pot, in oil and 1 tbsp. butter.
- 4. Strain vinegar mixture; add 2 cups of mixture to meat. Cover and simmer for 3 hours. Melt remaining 2 tbsp. butter. Blend in 3 tbsp. flour and sugar. Heat until rich brown.
- 5. Add this, along with remaining vinegar mixture to meat. Simmer 1 hour longer, until tender.
- 6. Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.
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