Sauerbraten

Recipe by Dee514
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READY IN: 122hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place meat in a bowl, set aside.
  • Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
  • Remove from heat; cool slightly.
  • Pour mixture over meat, and let cool.
  • Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
  • Remove meat from marinade and drain thoroughly.
  • Strain and reserve marinade.
  • Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
  • Add 1 cup of the reserved marinade, the carrots and onions.
  • Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
  • If necessary, add more marinade while simmering.
  • Remove meat to a warm platter and keep warm.
  • Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
  • Simmer the gravy for 10 minutes.
  • Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.
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