[senior citizen]

Best Ever Sauerbraten


　

Ingredients


2 teaspoons salt
1 teaspoon ground ginger
1 (4 lb) beef top round roast
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spices
1 teaspoon peppercorn
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 -16 gingersnaps, crushed



Directions


Combine salt and ginger; rub over roast.

Place in a deep glass bowl.

In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil.

Pour over roast; turn to coat.

Cover and refrigerate 2 days, turning twice a day.

Remove roast, reserving marinade; pat roast dry.

In a large kettle or dutch oven, brown roast on all sides in oil.

Strain marinade, reserving half of the onions and seasonings.

Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade).

Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.

Strain cooking liquid, discarding the onions and seasonings.
Measure liquid; if necessary, add enough reserved marinade to equal 3 cups.

Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened.

Slice roast and serve with gravy (12-14 servings).

　
Serve with spaetzle (little dumplings), pickled red cabbage, dark pumperknickel bread.

Or, just serve it with buttered egg noodles, along with the pickled red cabbage, etc.

This is well worth the long preparation.........fork tender. Like a good pot roast.

Just make sure to PLAN AHEAD....as it does need to be marinated in the frig for the 2 days and turned often.

It's also very very important to add the gingersnaps at the end. This is a delicious recipe.
　

[memason]

Es tut mir leid, nicht für mich

[senior citizen]

Originally Posted by memason

Es tut mir leid, nicht für mich

Please translate. Was that good or bad???

Truly, it is delicious and not as hard as it may seem.....

Bet your mom made it.

[memason]

Originally Posted by senior citizen

Please translate. Was that good or bad???

Truly, it is delicious and not as hard as it may seem.....

Bet your mom made it.

Translation: "Sorry, not for me"

I just returned from 4 weeks in Germany and I've had enough sauerbraten to last a lifetime...maybe 2 lifetimes....ha ha

Now, if you have a good schnitzel recipe, you have my attention...

[senior citizen]

Originally Posted by memason

Translation: "Sorry, not for me"

I just returned from 4 weeks in Germany and I've had enough sauerbraten to last a lifetime...maybe 2 lifetimes....ha ha

Now, if you have a good schnitzel recipe, you have my attention...

You lucky person. Did they really serve that a lot? I "hear you".

For the schnitzel.....just get some nice thinly cut veal "cutlets".

Ask a butcher to do it. They should be pounded as thin as can be.

Dip in beaten egg, dip in flour, dip in egg again, dip in fine bread crumbs**.......sauté in olive oil.

Sprinkle with some dill if you wish....or parsley.

Serve with some lemon slices......for garnish.

I know, olive oil is not German, but that's what I use. You can use whatever you wish. Enjoy.

** I use Progresso breadcrumbs. I know, they are NOT German.....but that's what I always have on hand.