"The belly rules the mind."--Spanish Proverb

German Sauerbraten Recipe

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This recipe for German Sauerbraten, by , is from A Collection of Favorites from Bulloch Family and Friends, 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!

Bonnie Oatey/Nancy Teeters


5 lb. rump roast
2 medium onions
1/2 lemon, sliced
1 1/2 cups red wine vinegar
2 1/2 cups water
12 whole cloves
6 bay leaves
6 whole black pepper
1 tbsp salt
1/4 tsp ginger
optional (juniper berries)
broken gingersnaps

In large container, combine all ingredients, except gingersnaps. Add meat, turning to coat. Cover
and refrigerate 3 - 4 days, turning twice a day.
When ready to cook, remove meat. Pat dry. reserve marinade, remove lemon slices,and set aside.

Brown meat in oil until brown on all sides. When brown, cover with marinade and cook on low until meat is tender, 12 hrs on low or in crock pot.
For each cup of gravy, combine 3/4 cup strained marinade and 1/4 cup water. Add 1/2 cup broken
gingersnaps. Cook and stir to thicken.




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