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SAUERBRATEN WITH GINGERSNAP GRAVY 4 lb. beef roast (rump or sirloin tip) 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. Gingersnap Gravy: 6 gingersnaps, crumbled 6 Tbsp. flour 2 c. marinade (from sauerbraten) Mix all ingredients and stir into broth left in pot. Stir until thickened. Serve with sauerbraten. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |