Sauerbraten with gingersnap gravy


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.

(No Ratings Yet)
Loading...

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

*