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Sauerbratten
Nb persons: 4
| beef bottom round roast | |
| 1 tbsp. | pickling spices |
| red-wine vinegar | |
| 1 1/4 cup | sugar |
| water | |
| 30 | ginger snaps, pieces |
*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
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