Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Sauerbraten

Recipe Link: source: LATimes

List of Ingredients




Sauerbraten

--MARINADE--
3/4 cup red wine
1 1/2 cups vinegar
2 onions, sliced
1 carrot, sliced
2 whole allspice
4 whole cloves
1 tablespoon salt
2 teaspoons pepper
--ROAST--
1 (3 1/2-pound) boned chuck roast
1/3 cup oil
Flour
1/2 cup gingersnaps, about 10 (2-inch) cookies
1 tablespoon sugar

Active Work Time: 30 minutes * Total Preparation Time: 3 hours 10 minutes
plus 5 days marinating



Recipe



MARINADE DIRECTIONS:

Combine the wine, vinegar, onions, carrot, allspice, cloves, salt and pepper
in large bowl.

ROAST DIRECTIONS:

Place the roast in a large, deep glass dish and cover with the marinade.
Cover and refrigerate the roast 5 days, turning every day.

Heat the oil in a deep heavy pot over medium-high heat. Remove the roast from the marinade and wipe it dry. Reserve the liquid. Roll the roast in flour, then add it to the pot and brown it. Add the reserved marinade and bring to a boil. Cover, reduce the heat to low and simmer the roast 2 1/2 hours.

Remove the roast from the pot and skim the fat from the liquid. Strain the drippings and add enough water to make 3 1/2 cups. Return the liquid to the pot.

Crush the gingersnaps in a food processor or blender and mix in the sugar.
Slowly add 1/2 cup of the marinade to make a paste, then stir the paste slowly back into the pot with the remaining marinade. Return the liquid to a simmer, stirring constantly until the sauce is smooth and slightly thickened, 2 to 4 minutes. Add the roast and simmer 10 to 15 minutes, stirring occasionally.
Slice the meat and serve with the sauce.

8 servings.