Sauerbraten Ii

Total Time: 39 hrs Preparation Time: 36 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (5 lb) beef roast (rump, chuck, bottom or eye round)
• 2 medium yellow onions, peeled and sliced thin
• 1 stalk celery, coarsely chopped (include top)
• 1 large carrot, peeled and sliced thin
• 3 garlic cloves
• 3 peppercorns
• 2 bay leaves
• 2 cups red wine, dry
• 3 cups cold water
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1/4 cup cooking oil
• 1/2 cup margarine
• 1/2 cup unsifted flour
• 12 gingersnaps, crumbled
• 1 tablespoon sugar

Recipe

• 1 begin this recipe three days before you plan to serve it.
• 2 place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl.
• 3 bring wine, water, salt, and pepper to a boil and pour over beef.
• 4 cover and refrigerate 3 days, turning beef in marinade twice a day.
• 5 about 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade.
• 6 brown beef well in oil in a large kettle over moderate heat, about 15 minutes. (note: if bones brown before meat, remove temporarily.).
• 7 add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm.
• 8 strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade.
• 9 heat 1/2 cup margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes.
• 10 stir in marinade, reduce heat to low, and cook, stirring, until thickened.
• 11 mix in gingersnaps and sugar to taste.
• 12 carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. serve with potato dumplings, spaetzle, or boiled potatoes.