Sauerbraten

Total Time: 122 hrs Preparation Time: 120 hrs Cook Time: 2 hrs

Ingredients

• 1 (4 lb) beef roast (rump or your favorite cut)
• 2 cups cider vinegar
• 2 cups water
• 12 peppercorns
• 4 bay leaves
• 4 whole cloves
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 12 carrots, cut in strips
• 6 onions, sliced
• 12 gingersnaps (about 3/4 cup, crushed)
• 1 tablespoon sugar

Recipe

• 1 place meat in a bowl, set aside.
• 2 combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
• 3 remove from heat; cool slightly.
• 4 pour mixture over meat, and let cool.
• 5 cover bowl tightly and refrigerate for 5 days, turning meat once a day.
• 6 remove meat from marinade and drain thoroughly.
• 7 strain and reserve marinade.
• 8 put pot roast into a dutch oven (very large covered pot), and brown meat on both sides.
• 9 add 1 cup of the reserved marinade, the carrots and onions.
• 10 bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
• 11 if necessary, add more marinade while simmering.
• 12 remove meat to a warm platter and keep warm.
• 13 stir the crushed gingersnaps and sugar into the liquid in dutch oven.
• 14 simmer the gravy for 10 minutes.
• 15 serve sauerbraten with the gingersnap gravy, red or cabbage and kartoffel balle (potato balls) to complete the meal.