Ingredients
4-5 lb. Pot roast of beef
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. Salt
1/4 tsp pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps cookies (about 3/4 cup) crushed
1 tbsp sugar
How to prepare
Place the meat in a bowl and set aside. Combine the vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat in bowl. Cool, cover tightly and put into refrigerator. Marinate for 5 days, turning once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in dutch oven and brown on both sides in a little butter or oil. Add 1 cup of the marinade, the carrots and onions. Bring rapidly to boiling. Reduce heat, cover tightly and simmer for about 2 hours or until tender. If necessary, add more of the marinade (don’t let the pot run dry). Remove the meat to a warm platter and tent with foil to keep warm. Stir the gingersnaps and sugar into the liquid in the dutch oven. Simmer for 10 minutes and serve with the sauerbraten.
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