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
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database