pat's Recipe

Sauerbraten (Drachs Restaurant - Spfld)

Category: Beef

4 lbs beef pot roast
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp salt
1/4 tsp pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps, (about 1/4 cup crushed)
1 Tbsp sugar

Place the meat in a bowl; set aside. Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling; remove from heat and cool slightly. Pour mixture over meat in bowl. Cool, cover bowl tightly and put in refrigerator. Marinate for 5 days, turning meat once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in Dutch oven and brown on both sides. Add 1 cup marinade, the carrots and onions. Bring radidly to boiling; cover tightly and simmer 2 hours or until tender. If necessary, add more of the marinade. Remove meat to a warm platter and keep warm. Stir the crushed gingersnaps and sugar into liquid in Dutch oven. Simmer 10 minutes.