"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Secret Recipes of the Steenberge Sisterhood, 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!

Colleen Steenberge


3 lb. pot roast
1 c. red wine vinegar
1 1/2 c. water
1 medium onion, sliced
1 stalk celery, sliced
5 whole cloves
2 bay leaves
1 Tbs. salt
1/4 tsp. pepper
2 Tbs. oil
2 Tbs. brown sugar
6 gingersnaps, crushed

1. Place meat in glass bowl or plastic bag. Add
remaining ingredients except oil, brown sugar
and gingersnaps.
2. Cover and marinate in refrigerator 24-48 hrs.,
turning meat several times. Remove meat
from marinade; drain well.
3. Brown meat in oil; add 1 1/2 c. strained
marinade; cover and simmer 2 1/2 - 3 hrs.
Remove meat to platter. Spoon fat off juices.
Add brown sugar and gingersnaps to juices.
Cook until mixture boils, stirring constantly.

**Serve with potato pancakes or potato dumplings!

Number Of Servings:
Number Of Servings:




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