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<RecipeList>
<Recipe recipeId="282">
<RecipeHeader>
<RecipeTitle>Sauerbratten</RecipeTitle>
<Category>beef|german</Category>
<NbPersons>4</NbPersons>
</RecipeHeader>
<IngredientList>
<Ingredient id="1981" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>beef bottom round roast</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tbsp." comment="" defaultState="true" weightGram="0.0" included="true">
<IngredientQuantity>1 tbsp.</IngredientQuantity>
<IngredientItem>pickling spices</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>red-wine vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="1.25" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true">
<IngredientQuantity>1 1/4 cup</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="30.0" unit="pieces" comment="" defaultState="true" weightGram="0.0" included="true">
<IngredientQuantity>30 </IngredientQuantity>
<IngredientItem>ginger snaps</IngredientItem>
<IngredientComment>pieces</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>	
	-pierce meat and place in container 3 DAYS before serving with equal amounts of vinegar and water; adding cup by cup 
	 until meat is completely covered
	-add pickiling spices and 1/4 cup of sugar
	-after 3 days remove roast from liquid and spices by placing collander over dutch oven-throw away spices
	-put liquid aside
	-brown roast in bottom of dutch oven on each side without liquid
	-place on stove with all liquid, add 2 cups of water 
	-cook on med. (semi-cover) for 3 hours
	-last 1/2 hour take 30 ginger snaps in bags and pound into crumbs, add 1 cup sugar
	-take meat out put on plate, raise temp. so bubbles, place snaps in and wisk until dissolved
	-add meat back in, cook over low continue to turn

	**serve with potato pancakes, dumplings, bow ties, spaetzels, red cabbage</RecipeText>
</Recipe>
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