Sauerbraten - 2

Recipe Ingredients

2 lbs	908g / 32oz	Lean beef roast
6		Black peppercorns - whole
2 cups	474ml	Cider vinegar
2 tablespoons	30ml	Salt
2 cups	474ml	Water
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Onions - peeled sliced thin (medium)
1/4 cup	15g / 0.5oz	Flour - for dredging
1		Lemon - sliced thin
6 tablespoons	90ml	Flour
10		Whole cloves
2 tablespoons	30ml	Cooking oil
4		Bay leaves
6		Gingersnaps

Recipe Instructions

Place the meat in a deep bowl. Pour over it the vinegar and water. Add onions, lemon, cloves, bay leaves, peppercorns, salt and sugar. Cover and place in refrigerator for a minimum of two days, no longer than four. The longer it soaks, the stronger the taste. Turn meat at least once a day.

When ready to cook, remove meat from liquid and dust lightly with flour, using up to 1/4 cup. Heat oil in large pot or Dutch oven. Brown meat on all sides. Strain marinade, removing and discarding solids, keeping only clear liquid. Add 1 cup marinade liquid to meat in pan, reserving remainder.

Cover tightly and cook slowly, over low heat, for about 3 hours, until meat is fork tender. Add more marinade if necessary, to keep 1/2" of liquid in pan.

When meat is done, remove from the pan. Crush the gingersnaps and combine with the 6 tbs flour. Blend with 2 cups reserved marinade liquid, then stir into liquid in pan and bring to boil.

Cook, stirring until thickened. Serve hot, with meat. Meat is also good cold, sliced.

Source:
Heinz Kindlimann

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