| Sauerbraten
1 1/2 cup of cider vinegar
1 cup of water
10 peppercorns
2 tablespoons of sugar
2 large onions, sliced
4 bay leaves
4 cloves
2 teaspoons of salt
4 pounds of beef |
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1/2 cup of red wine
1 1/2 teaspoon each of salt and dash pepper
1/4 cup of shortening
1 onion, sliced
1/2 teaspoon of peppercorns
1/3 cup of flour
1/3 cup of crushed ginger snaps
Let stand 2-4 days and marinate. Put in refrigerator, cover up, turn each day. At the end of marinating, remove meat and dry on paper towel. Season with salt and pepper on all sides. Brown on all sides in shortening in Dutch oven. Strain marinade, add to meat with the onion and peppercorn. Cover and simmer 3-4 hours or until tender. Remove meat onto platter. Strain gravy and flour, and in Dutch oven stirring constantly until dissolved. Put meat back in the gravy.
Sauerbraten
3-4 pound of beef rump roast
2 cups of cider vinegar
2 cups of water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoon of salt
1/4 teaspoon of pepper
3 onions, chopped
Place roast in large bowl. (Do not use metal bowl.) Heat vinegar and water to simmering. Add remaining ingredients. Pour hot solution over meat. Cover and marinate for 36 to 48 hours, turning occasionally. Remove meat; brown in hot fat. Add 1 cup vinegar mixture. Cover and roast at 325ºF. until tender. Add water, if needed. Gravy may be made from drippings and vinegar mixture. Serve with red cabbage. |
