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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sauerbraten with Gingersnap Gravy Recipe

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This recipe for Sauerbraten with Gingersnap Gravy is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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