posted by LauraA 09-13-98 12:04 PM
Sauerbraten
4 pounds bottom round roast
1-1/2 Tbsp. Salt
1 onion, sliced
10 peppercorns
3 bay leaves
3 cloves
1 cup vinegar
2 Tbsp. Shortening
6 small gingersnap cookies, crushed
1/2 cup red wine
Sweet or sour cream
Wipe meat with damp cloth and trim off gristle and any signs of fat; rub with salt. Place meat in earthenware or
glass bowl.
Mix onions, peppercorns, bay leaves, cloves, vinegar and pour over meat. Add enough water to completely cover meat. Marinate 48 hours, turning twice daily. Remove meat from brine. Brown meat in shortening. Place in a roasting pan and cover with sauce.
Sauce:
Brown flour in skillet with drippings; add sugar, crushed gingersnap cookies, salt and pepper and 2 cups of the brine. Boil until smooth and creamy, pour over the meat.
Bake this at 350 degrees for 6 hours. After three hours begin to baste every half hour. The last half hour of baking, add the red wine to the sauce. When meat is done, remove it to a serving
platter and strain the gravy. If it is too thick or sour, add water. If it is not sour enough, add vinegar. Then stir in the cream and serve sauce with the meat.