Howard's sauerbraten
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 1½ | cup | Red wine vinegar |
| 1 | each | Carrot -- finely chopped |
| 1 | each | Celery rib -- finely |
| Chopped | ||
| 2 | mediums | Onions -- sliced |
| 8 | Whole cloves | |
| 4 | eaches | Bay leaves |
| ½ | teaspoon | Whole peppercorns |
| 3 | pounds | Beef rump roast |
| Or eye of round | ||
| ¼ | cup | Butter or margarine |
| GlNGERSNAP GRAVY: | ||
| ½ | cup | Water |
| 2 | tablespoons | Sugar |
| ½ | cup | Gingersnap crumbs -- abt 12 |
| Cookies | ||
Directions
In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-½ cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings Recipe By : Taste of Home