| Old Fashioned Sauerbraten
4 pounds of chuck roast
2 teaspoons of salt
1/4 teaspoon of black pepper
2 cups of water
2 cups of cider or wine vinegar
1/2 cup of onions, chopped
3 bay leaves
12 peppercorns
6 whole cloves
1/2 cup of celery, thinly sliced
1/2 teaspoon of thyme
1 teaspoon of mustard seed
1 large carrot, sliced
1/4 cup of sugar
Flour
2 tablespoons of oil
1/4 cup of raisins (optional)
18 gingersnaps, crushed |
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Rub beef with salt and pepper; place in a large bowl or crock with water, vinegar, spices, vegetables and sugar (1/2 cup of dry, red wine may be added, if desired). Cover and marinade in refrigerator for 3 days. Turn several times. When ready to cook, remove meat from marinade, dry and dust with flour; brown on all sides in hot oil. Add marinade, cover and simmer slowly for 3 hours or until tender. Keep meat hot in warm oven on hot platter. Strain cooking liquid. Add raisins and gingersnaps; cook, stirring until thick. Pour part of the gravy over the meat after slicing and serve the rest in a side dish.
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