"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ron's Sauerbraten Recipe

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Ron's  Sauerbraten image
Ron and Dawn

 

This recipe for Ron's Sauerbraten, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron Herman
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 beef pot roast (4 to 5 pounds)
3 cups white vinegar
6 bay leaves
8 whole cloves
20 whole peppercorns
2 slices onion
2 tablespoons sugar
4 teaspoons salt
2 garlic cloves, peeled and halved
2 to 4 tablespoons canola oil
6 to 12 gingersnaps, crushed
Noodles or dumplings

Directions:
Directions:
Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you have the time and plan ahead this is a great recipe!

 

 

 

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