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HOWARD'S SAUERBRATEN




Source of Recipe


from a man I knew only as "Howard".


Recipe Introduction


Being of German decent, I grew up loving Sauerbraten. This is one of the best recipes I've found for it.


List of Ingredients




2 1/2 cups water
1 1/2 cups red wine vinegar
1 carrot, finely chopped
1 celery rib, finely chopped
2 medium onions, sliced
8 whole cloves
4 bay leaves
1/2 tsp whole peppercorns
1 beef rump roast or eye of round, (about 3 lbs.)
1/4 cup butter or margarine

Recipe



In a medium saucepan, combine all but the beef and butter. Mix well and bring to a boil. Place roast in a glass bowl, pour hot marinade all over beef. Cover and refrigerate for 48 hours, turning the meat at least twice each day. Remove the meat, reserving the marinade. Pat meat dry with paper towels. In a Dutch oven, brown the meat on all sides in the butter. Strain the marinade, discarding all solids. Pour strained marinade into the Dutch oven. Cover and simmer until meat is tender, about 3 to 3 ½ hours. Remove roast and slice. Serve with Gingersnap Gravy.

GINGERSNAP GRAVY

1/2 cup water
2 TBSP sugar
1/2 cup crushed gingersnap cookies (about 12 cookies)

Remove 1 ½ cups roast pan juices and place in a heavy skillet. Add water and sugar; bring to a boil, gradually dissolving the sugar. Add gingersnap crumbs and simmer until the gravy thickens. Serve with the sliced roast. Makes about 8 servings.