sauerbraten with gingersnap gravy
Source of Recipe
Atlanta Journal-Constitution
Recipe Introduction
"My late mother-in-law, Mae Scott of Jacksonville was a fabulous cook. This was one of her family's and friends' favorites . . . everyone always wanted a copy of the recipe. She always served the sauerbraten with side dishes of potato dumplings (that had been rolled in butter-toasted bread crumbs) and pickled red cabbage."
List of Ingredients
Sauerbraten With Gingersnap Gravy
Makes 6 servings
Preparation time: 25 minutes
Cooking time: 3 hours, 45 minutes
3 to 4 pound boneless chuck roast
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons pickling spice
1 teaspoon whole peppercorns
8 whole cloves
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced
2 1/2 cups of water
3 tablespoons vegetable oil
13 gingersnap cookies, crushed into powder
Recipe
Wipe beef dry and rub with the salt and ginger. Boil the pickling spice, peppercorns, cloves, vinegar, sugar and onions in water. Cool, pour over beef, cover and refrigerate for three days, turning beef once daily. Remove roast, reserving marinade. Dry meat with paper towels. Brown roast on all sides in oil in heavy kettle. Drain excess oil. Put roast on a rack in the kettle and add 1 cup of the reserved marinade, including some of the onion and spices. Cover and simmer about 3 1/2 hours, adding more liquid if needed. Remove roast to platter. Strain the cooking mixture and add enough of the leftover marinade (also strained) to measure 3 cups, discarding the rest. Skim off extra fat. Bring to a boil in a saucepan, stirring gingersnaps into the mixture to thicken. Season gravy with salt and pepper. Slice the roast and serve with gravy.
Per serving: 509 calories (percent of calories from fat, 37), 52 grams protein, 27 grams carbohydrates, 1 gram fiber, 21 grams fat, 156 milligrams cholesterol, 977 milligrams sodium.
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