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GERMAN SAUERBRATEN 3 to 4 lb. pot roast or beef 1 c. cider vinegar 1 c. water 2 Tbsp. sugar 2 tsp. salt 3 bay leaves 10 peppercorns 12 whole cloves 1 medium carrot, sliced 1 medium onion, sliced 1/3 c. fat (such as Crisco) 1/4 c. flour 1/3 c. water 6 to 8 gingersnaps Rub pot roast with damp paper towel and place in deep crock. In a saucepan, combine vinegar, water, sugar, salt, bay leaves, peppercorns and cloves. Heat to boiling, then simmer 5 minutes. Cool; pour over meat. Arrange sliced onion and carrots over meat. Cover and refrigerate in marinade at least 3 days. To cook, remove meat from liquid and blot dry on paper towels. Melt fat in a heavy Dutch oven over medium heat. Add pot roast and brown slowly on all sides. When meat is com- pletely browned, strain marinating liquid over it, discarding spices, onion and carrot slices. Bring to a boil, then reduce heat to simmer and cook 3 to 4 hours or until meat is very tender. Blend 1/4 cup flour to thin paste with 1/3 cup water and stir into juices around meat. Stir and cook 15 to 20 minutes. Remove meat to a warm platter; stir crushed gingersnaps into liquid in pot and cook until blended. 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. |