| Sauerbraten 11 Basic-Recipes.com9/7/06
2 cups of vinegar
2 cups of water
3 bay leaves
10 peppercorns
1 teaspoon of whole cloves
1 medium onion, sliced
4 pound pot roast
2 1/2 tablespoons of seasoned flour
2 tablespoons of fat
6 carrots, scraped and quartered
6 medium onions, peeled
1 tablespoon of sugar
1/2 teaspoon of salt
6 tablespoons of gingersnaps crumbs |
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Combine the vinegar, water, bay leaves, peppercorns, cloves and onion, bring to boiling. Add meat, marinade for 2 days in refrigerator, turning meat several times. Remove meat, drain. Rub the meat with seasoned flour, brown in fat. Add 1 1/2 cups of marinade, bring to boil and simmer for 2 hours and 30 minutes. Add the carrots and onions; simmer 1 hour longer. Remove the meat from pan. Skim off excess fat, measure liquid, adding water to make 2 cups. Return to pot; stir in sugar, salt and gingersnap crumbs, Cook over low heat until gravy thickens, stirring constantly. |