Bavarian Sauerbraten

Recipe by LiisaN
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READY IN: 100hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
  • Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
  • Remove meat from the marinade and reserve the marinade.
  • Season the meat with salt and pepper.
  • In a kettle, heat the clarified butter- until hot but not smoking.
  • Add the meat and brown on all sides.
  • Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
  • Transfer the meat to a cutting board.
  • Strain the cooking liquid the skim off the fat.
  • Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
  • Boil the sauce- until thickend, salt and pepper to taste.
  • Slice meat and serve.
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