SAUERBRATEN WITH GINGERSNAP GRAVY|
4 lb. beef roast (rump or
2 c. vinegar
2 c. water
2 onions, sliced
1 lemon, sliced
10 whole cloves
4 bay leaves
6 whole peppercorns
2 Tbsp. salt
2 Tbsp. sugar
Start 2 days ahead. Place meat in deep bowl. Combine
rest of ingredients and pour over the meat. Cover and place in
refrigerator 24 to 36 hours. Turn 3 to 4 times during this
time. Remove meat from marinade and rub with flour. Heat 2
tablespoons oil in Dutch oven and brown on all sides. Add 1
cup marinade and cook very slowly 3 hours or until fork tender.
While cooking, add more marinade as needed to keep 1/2 inch
liquid in pot. Serve with Gingersnap Gravy.
6 gingersnaps, crumbled
6 Tbsp. flour
2 c. marinade (from
Mix all ingredients and stir into broth left in pot.
Stir until thickened. Serve with sauerbraten.
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