Sauerbraten

Total Time: 99 hrs Preparation Time: 96 hrs Cook Time: 3 hrs

Ingredients

• Servings: 12
• 3 1/2-4 lbs boneless beef chuck roast
• 6 whole cloves
• 1 cup boiling water
• 2 bay leaves
• 2 teaspoons salt
• 2 onions, sliced into rings
• 1 1/2 cups red wine vinegar
• 12 peppercorns
• 12 juniper berries
• 1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together)
• 2 tablespoons shortening
• 2 teaspoons sugar
• 12 gingersnap cookies, crushed

Recipe

• 1 wipe meat with damp cloth and place in a plastic container with a lid.
• 2 combine next 8 ingredients, and then pour over meat.
• 3 cover and let stand in the refrigerator 3 to 6 days.
• 4 turn meat twice a day with wooden spoons (never pierce meat with a fork).
• 5 remove meat from marinade.
• 6 save marinade.
• 7 heat shortening in large skillet and brown meat slowly on both sides.
• 8 add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
• 9 i put it into a crock-pot and cook on low 6 to 8 hours.
• 10 don't over cook.
• 11 remove meat and onions and keep warm.
• 12 strain marinade and measure liquid.
• 13 add water to make 2 1/2 cups.
• 14 pour liquid back into a skillet and add cabbage wedges.
• 15 cover and simmer 10 minutes.
• 16 stir in gingersnaps and sugar into liquid with cabbage.
• 17 simmer 3 minutes or more to make gravy.
• 18 remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
• 19 serve gingersnap gravy alongside.