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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Sauerbraten - Ron's Recipe

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This recipe for Sauerbraten - Ron's is from The Fungus Among Us, 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:  
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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