| Sauerbraten 3
4 pounds of roast of beef
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
12 carrots, cut in strips
6 onions, sliced
|
|
Place meat in a bowl; set aside. Combine vinegar, water, peppercorns, bay leaves, cloves, salt, and pepper in saucepan and heat to boiling. Cool slightly and pour over meat. Cool and cover bowl tightly and put in refrigerator. Marinate for 2 to 3 days, turning meat once a day. Remove meat and put in Dutch oven. Strain liquid and set aside. Brown roast on both sides, then add 1 cup of the liquid, the carrots, and the onions. Bring to boiling; cover tightly and simmer about 2 hours or until tender. If necessary, add more marinade. When meat is done, remove to platter. Take liquid and 3/4 cup crushed ginger snaps and 1 tablespoon sugar and simmer for 10 minutes. Spoon over sliced meat. Sauerbraten
5-10 pound chuck roast
3/4 gallon of wine vinegar
3/4 gallon of water
25 black peppercorns
1 1/2 cup of brown sugar
2 bay leaves
5 thin sliced onions
6 whole cloves
1/2 - 1 pound of ginger snap cookies (finely ground)
MARINADE: Wine vinegar, water, peppercorns, brown sugar, bay leaves, sliced onions and whole cloves. Cut roast into approximately 2 pound pieces. Bring all marinade ingredients to a rolling boil and pour over meat. Store refrigerated, covered, in a container that will keep the meat submerged. After 5 days (7-10 is okay) remove meat (retain marinade) and sear well on every side. Return meat and marinade to large cooking pot (pressure cooker would be ideal) and simmer tightly covered until meat is very tender (2 hours +) (do not allow to boil dry). |
