Sauerbraten

Total Time: 76 hrs 30 mins Preparation Time: 30 mins Cook Time: 76 hrs

Ingredients

• Servings: 6
• 1 cup cider vinegar
• 1 cup burgundy wine
• 2 onions, sliced
• 1 carrot, sliced
• 1 stalk celery, chopped
• 2 whole allspice
• 4 whole cloves
• 1 tablespoon salt
• 1 1/2 teaspoons pepper
• 4 lbs rump roast or 4 lbs boned chuck roast
• 4 tablespoons all-purpose flour
• 1/3 cup salad oil
• 1 tablespoon sugar
• 1/2 cup gingersnaps, crushed

Recipe

• 1 in a large bowl, combine vinegar, burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
• 2 wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally.
• 3 remove meat from marinade, reserving marinade.
• 4 wipe meat dry with paper towels then coat with 2 tbsp flour.
• 5 in hot oil in dutch oven, over medium heat, brown meat well on all sides.
• 6 pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender.
• 7 remove meat from dutch oven.
• 8 press liquid and vegetables throug coarse sieve; skim off fat.
• 9 measure 3 1/2 cups liquid (add water, if necessary) and return liquid to dutch oven.
• 10 mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar.
• 11 stir into liquid; bring to boiling, stirring.
• 12 stir in gingersnaps.
• 13 return meat to dutch oven.
• 14 spoon gravy over meat and simmer, covered, 20 minutes.
• 15 remove meat to heated platter.
• 16 pour some of gravy over it.
• 17 serve meat, thinly sliced, with more gravy.