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Pot Roast Marinated in Spiced Vinegar ( Sauerbraten) (Germany) Recipe

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This recipe for Pot Roast Marinated in Spiced Vinegar ( Sauerbraten) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


1 4 to 5 pound beef pot roast
2 cups water
2 cups vinegar
1 Tbsp. salt
1/2 tsp. Pepper
2 Tbsp. white or brown sugar
2 medium onions sliced
1 clove garlic
6 cloves
2 bay leaves
3 or 4 celery tops
12 gingersnaps

Place meat in large earthenware or glass bowl. Heat vinegar and water; dissolve salt, pepper, and sugar in it. Top meat with sliced onions; pour vinegar mixture over. Add remaining ingredients except old- fashion gingersnaps to vinegar around meat. Cover and refrigerate 3 to 4 days, turning meat daily. Remove meat and drain well. Strain liquid and save. Dredge meat with flour; brown in hot fat in heavy pan. Add 1/2 cup of the strained liquid, cover and cook over low heat until meat is tender (3 to 4 hours). Add more liquid as needed. Remove meat and keep hot. To make gravy, add more strained vinegar mixture to juice in the pan to make 3 cups liquid. Bring to boil and stir to dissolve all brown drippings. Add 12 gingersnaps, simmer and stir until gravy is thickened and smooth. Serves 8 to 10.




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