Sauerbraten Roast

Connie posted 05-06-98

Sauerbraten Roast

3 to 4 pound beef rump or sirloin tip roast
1 cup water
1 cup vinegar
1 large onion, sliced
1 lemon (unpeeled), sliced
1 tab. salt
2 tab. sugar
10 whole cloves
4 bay leaves
6 whole peppercorns
12 gingersnaps, crumbled


Place meat in a deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, salt and sugar. Tie cloves, bay leaves, and peppercorns in a cheesecloth bag. Add to bowl. Pour marinade over meat. Cover and refrig. 24 to 36 hours; turn meat several times during marinating. (Or put into a large platic bag with closeable seal and turn several times)

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