Shelly's Recipe

COORS SAUERBRATEN

Category: Roasts/Tenderloin - Beef

1 (12 oz) can beer
1 1/2 cups red wine vinegar
2 medium onions, sliced
1 lemon, sliced
12 whole cloves
6 whole black peppercorns, crushed
4 bay leaves, crushed
1 tbsp sugar
1/4 tsp ground ginger
4 lbs boneless beef rump roast
2 tbsp cooking oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 cup broken gingersnaps
Hot buttered noodles

Combine beer, vinegar, sliced onions, sliced lemon, cloves, peppercorns, bay leaves, sugar and ginger along with 1 tbsp salt.

Place meat in a plastic bag; set in a shallow pan. Pour marinade over meat; close bag. Refrigerate 72 hours, turning occasionally.

WHEN READY TO COOK: Remove meat; pat dry. Strain marinade and set aside. Brown meat in hot oil. Drain off f at. Add reserved marinade, chopped onion, carrot and celery. Cover and simmer for 2 hours or until meat is tender. Remove meat from pan. Reserve 2 cups of cooking liquid and vegetables. Stir in gingersnaps and 2/3 cup water. Cook and stir until thickened. Serve with meat and noodles. Serves: 12