Sauerbraten
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Ingredients:
Top sirloin or bottom round roast
Cider vinegar and water (1:1) (to cover roast)
Salt (1 T)
Sugar (2 T)
Peppercorns, whole (6)
Cloves (12)
Bay leaves (6)
Medium onions, sliced (2)
Lemon, sliced (1/2)
Oil or butter (to brown roast)
Ginger snaps (6)
Flour, sifted (3/4 cup)
Cold water (1 cup)
Instructions:
Place roast in bowl. Cover with a 1:1 mixture of cider vinegar and
water. Add salt, sugar, peppercorns, cloves, bay leaves, onions, and
lemon.
Marinate for three days. (Yes, three days.)
Remove meat from marinade. Drain, save liquid.
Add oil or butter to Dutch oven. Brown roast on all sides.
Add reserved liquid and ginger snaps to Dutch oven. Cover and simmer
until tender (2-3 hours).
Brown flour lightly in pie pan in broiler. Combine browned flour with 1
cup cold water and add to drippings. Cover and cook for 10 more
minutes. Strain gravy. Serve.
Yield is according to size of roast. |
