Old world sauerbraten

Yield: 8 Servings

Measure Ingredient
3½ pounds Beef rump or sirloin tip
1 cup Water
1 cup Vinegar
1 \N Large onion -- sliced
1 \N Lemon -- sliced unpeeled
10 \N Whole cloves
4 \N Bay leaves
6 \N Whole peppercorns
2 tablespoons Salt
2 tablespoons Sugar
12 \N Gingersnaps -- crumbled

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat. Cover and refrigerate 24 to 36 hours; turn meat several times during marinating.

Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes. Pour over meat.

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