Sauerbraten

Submitted by Charlotte J

"The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up."

 

• Ready In: 99hrs
• Ingredients: 13
• Serves: 12

ingredients

• 3 1⁄2 - 4 lbs boneless beef chuck roast
• 6 whole cloves
• 1 cup boiling water
• 2 bay leaves
• 2 teaspoons salt
• 2 onions, sliced into rings
• 1 1⁄2 cups red wine vinegar
• 12 peppercorns
• 12 juniper berries
• 1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together)
• 2 tablespoons shortening
• 2 teaspoons sugar
• 12 gingersnap cookies, crushed

directions

1. Wipe meat with damp cloth and place in a plastic container with a lid.
2. Combine next 8 ingredients, and then pour over meat.
3. Cover and let stand in the refrigerator 3 to 6 days.
4. Turn meat twice a day with wooden spoons (never pierce meat with a fork).
5. Remove meat from marinade.
6. Save marinade.
7. Heat shortening in large skillet and brown meat slowly on both sides.
8. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
9. I put it into a crock-pot and cook on low 6 to 8 hours.
10. Don't over cook.
11. Remove meat and onions and keep warm.
12. Strain marinade and measure liquid.
13. Add water to make 2 1/2 cups.
14. Pour liquid back into a skillet and add cabbage wedges.
15. Cover and simmer 10 minutes.
16. Stir in gingersnaps and sugar into liquid with cabbage.
17. Simmer 3 minutes or more to make gravy.
18. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
19. Serve gingersnap gravy alongside.