Sauerbraten

Ingredients:

4 lbs. beef (chuck, rump or round) 

4 cloves

Salt and pepper

1 bunch carrots, cut into julienne strips

1 pint vinegar 

6 onions, sliced

4  bay leaves 

 1 Tbsp. sugar

12 peppercorns

 12 ginger snaps

Method:

            Wipe meat with damp cloth and sprinkle thoroughly with salt and pepper. Place in earthen dish and add vinegar and enough water to cover. Add bay leaves, peppercorns and cloves and let stand tightly covered in a cool place for 5 days. Drain meat, place in a Dutch oven and brown well on all sides. Add carrots, onions, and 1 cup of spiced vinegar mixture. Cover tightly and cook over low heat about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. IF necessary, more of the spiced vinegar may be added for cooking meat or making gravy. Serves 8.

Variation- Omit ginger snaps and thicken gravy with roux.

Hot Marinade- Combine salt, pepper, vinegar, peppercorns, cloves, 1 carrot, 1 onion, and sugar. Add 2 cups water. Cook until vegetables are tender. Strain.
©Al (Alex-Alexander) D. Girvan. 1995. All rights reserved.