Sauerbraten

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 cup red wine vinegar
• 1 1/4 cups water
• 1 cup sugar
• 1 tablespoon pickling spices (original recipe just says mixed spices )
• 3 -4 juniper berries (optional, my addition)
• 1 onion, chopped
• 2 -4 lbs boneless beef roast (original recipe doesn't specify meat type, but generally any inferior cut works well since it's mari)
• vegetable oil
• 10 ginger snaps (for gravy)

Recipe

• 1 bring vinegar, water, spices, and onion to boil. allow to cool for a half an hour or more. place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. you can add a little more water and vinegar (1:1 ratio) to cover. pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day.
• 2 strain vegetables from solution. reserve solution. thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* remove meat and return a portion of the solution to a pan depending how much gravy you want. add enough gingersnaps to thicken to a moderately thin gravy.) slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage.
• 3 *suggestion: cook in a crock-pot on low for 6-8 hours until tender.