Sauerbraten & Ginger

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 98hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beef roast in a deep ceramic or glass bowl.
  • Add onions,peppercorns, cloves, and bay leaf.
  • Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.
  • Turn meat twice each day.
  • Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
  • Reserve onions and 1 cup marinade.
  • In a dutch oven brown the meat on all sides in hot vegetable oil.
  • Sprinkle meat with salt.
  • Pour boiling water around the meat.
  • Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours.
  • Turn often.
  • Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
  • Remove the meat and keep it warm.
  • Strain the cooking juices into a large saucepan.
  • In a small bowl mix sour cream with flour.
  • Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
  • Slice meat in 1/4-inch slices; add to hot gravy.
  • Arrange meat on a heated plater and pour extra sauce over it.
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