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Sauerbraten




Source of Recipe


gourmet club recipe from 1970's


Recipe Introduction


do not leave out the gingersnaps


List of Ingredients




--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

Recipe




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


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

ROAST 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.