Sauerbraten #1

Yield: 6 Servings

Measure Ingredient
5 pounds Beef roast
3 \N Ribs celery; sliced
1 \N Onion; chopped
3 \N Carrots; sliced
3 \N Cloves garlic; chopped
\N \N Red wine vinegar
½ cup Spices (bay leaves; red pepper; thyme, basil and whole black peppercorns)
¼ cup Brown sugar
\N \N Strained marinade
12 \N Gingersnaps
¼ cup Raisins

Place roast in plastic pan. Add vegetables and spices. Add equal parts of vinegar and water to cover meat. Cover and refrigerate 4-5 days. (I have hurried up and cooked it in 3 days and again waited as long as 7 days -- it's still delicious!) Drain roast, reserving marinade. Place in large pan; add carrots and bake at 350 until tender, about 2 hours. Melt sugar in iron skillet. Gradually add marinade, gingersnaps and raisins. Add more marinade as needed. (It takes quite a bit to make a smooth, thick sauce). Serve with potato pancakes. Guests will ask for this recipe.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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