Sauerbraten

A delicious German meal when served with dumplings and a prepared red cabbage dish.

• Ready In: 76 hrs
• Serves: 6

Ingredients

• 2  cups red wine vinegar
• 2  cups water
• 2  medium onions, sliced
• 1  lemon
• 10  whole cloves
• 6  whole  juniper berries
• 4  bay leaves
• 6  peppercorns
• 2  tablespoons salt
• 2  tablespoons sugar
• 1  beef rump or 1  sirloin tip steak
• 2  tablespoons  fat
• 6  tablespoons butter
• 6  tablespoons flour
• 1  tablespoon sugar
• 8 -10  gingersnaps, crushed

Directions

1. Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
2. Refrigerate 36 to 48 hours, turning meat once or twice a day.
3. Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
4. Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
5. Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
6. Add remaining strained vinegar mixture.
7. Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
8. Remove meat.
9. Stir crushed gingersnaps into gravy; stir until thickened.