posted by Kewpys Mom 02-07-100 3:54 PM
Sauerbraten
4 lb. beef roast (rump, chuck, or round)
1 1/2 cups red wine vinegar
1/2 cup dry red wine
2 onions, sliced
2 carrots, sliced
1 bay leaf
3 allspice berries
3 cloves
1 tblsp. peppercorns
1 tblsp. salt
8 tblsp. butter
1 tblsp. oil
5 tblsp. flour
1 tblsp. sugar
2/3 cup gingersnaps, crumbled
Tie the roast to hold its shape. Make a marinade using vinegar, wine, onions, carrots, bay leaf, allspice, cloves, peppercorns, and salt. Put beef in a deep bowl and pour the marinade over to cover. Cover and leave in the refrigerator to soak for 3 days. Turn the meat occasionally during this time.
When the beef is well soaked, remove it from the marinade and wipe it dry.
Melt 4 tblsp. of butter with the oil in a heavy Dutch oven. Brown the beef on all sides in the hot fat and sprinkle with flour lightly as you turn it.
Heat the marinade and pour over the browned beef. Cover and the lower the heat, simmer gently until the beef is thoroughly tender, about three hours.
When the meat is done pour off the sauce and set aside to keep warm in the Dutch oven. Skim the fat off the sauce and strain it.
In a heavy skillet, melt remaining butter and blend with 4 tblsp. of flour, and sugar. Cook gently until flour is lightly browned, add the gingersnaps, andadd the sauce slowly, stir until thick and smooth. Pour this over the meat in the Dutch oven, cover and cook gently for 1/2 hour.