Best Ever Sauerbraten

Name: Best Ever Sauerbraten
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12-14 serving(s)
Ingredients: 2 teaspoons salt; 1 teaspoon ground ginger; 1 (4 lb) beef top round roast; 2 1/2 cups water; 2 cups cider vinegar; 2 medium onions, sliced; 1/3 cup sugar; 2 tablespoons mixed pickling spices; 1 teaspoon peppercorn; 8 whole cloves; 2 bay leaves; 2 tablespoons vegetable oil; 14 -16 gingersnaps, crushed

(2)

Recipe by Chef #1071471

This is the recipe that we made at home when I was growing up. My Dad loved it so much that we would make a double recipe and freeze half for another meal...we always ate this with pickled sweet and sour red cabbage and home made potato dumplings. We also added extra gingersnaps to the gravy cuz we like it on the sweeter side...keep tasting to your preference! The recipe is from an old cookbook called something like "how to please your husband." Don't hold that against the recipe though - it is sure to please everyone!

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READY IN: 3hrs 30mins

SERVES: 12-14

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons salt
1

teaspoon ground ginger
1

(4 lb) beef top round roast
2 ¹⁄₂

cups water
2

cups cider vinegar
2

medium onions, sliced
¹⁄₃

cup sugar
2

tablespoons mixed pickling spices
1

teaspoon peppercorn
8

whole cloves
2

bay leaves
2

tablespoons vegetable oil
14 -16

gingersnaps, crushed

DIRECTIONS

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate 2 days, turning twice a day.
Remove roast, reserving marinade; pat roast dry. In a large kettle or dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.
Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy (12-14 servings).

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