posted by Sparkie 02-06-100 8:39 PM
Sauerbrate auf Norddeutsche (Sauerbraten North German)
3 1/2 - 4 lbs. boned rump or shoulder of beef
1 quart buttermilk
Few drops of lemon juice
2 cups red wine
2 cups water
1 tbsp. salt
1 bay leaf
4 or 5 peppercorns
1 tbsp. vinegar
3 tbls. butter
3 tbls. flour
1/2 cup Lebkuchen, or crushed gingersnaps
1/4 cup raisins or currants
Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.
Place meat in a pot or kettle, add the red wine, water salt, bay leaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat.
Strain the stock, measuring 3 cups.
Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen, or gingersnaps and the raisins or currants, cook until sauce is thickened. Add sugar to taste, if desired.
Makes about 10 servings.