"The belly rules the mind."--Spanish Proverb

Sauerbraten with Gingersnap Gravy Recipe

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This recipe for Sauerbraten with Gingersnap Gravy, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trent Willmon
Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 - 4 lb. chuck roast
2 bay leaves
12 peppercorns
1 pint white vinegar
2 onions, sliced
6 whole cloves
2 Tbs. salt

Directions:
Directions:
Place roast in earthenware bowl with onions and seasonings. Pour over mixture of vinegar and 1/2 cup water - heated to boiling. Then pour over roast. Marinate the roast for 6 days or more. Turn meet twice a day with 2 wooden spoons - never pierce with fork. Keep in cool place. To cook, drain meat and brown thoroughly on all sides in hot fat in heavy skillet. Add marinade, cover pan and simmer slowly 3 - 4 hours. Serve with Gingersnap Gravy.
Gingersnap Gravy

When meat is done, remove to platter. Pour off any excess fat. Add 2 teaspoons sugar and 8 crumbled gingersnaps. Cook 10 minutes longer. Thicken with a flour-water paste. Bring to boil. boil 1 minute.

Personal Notes:
Personal Notes:
When I was thirteen, I tried my hand at making Sauerbraten, in honor of my German ancestery. Here is a version that you may like as much as I do.

 

 

 

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