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Sauerbraten
4 - 5 pound eye of round roast, trimmed of all fat
2 onions, sliced
1 carrot, sliced
1 stalk celery, sliced
4 black peppercorns
4 whole cloves
1 pt red wine vinegar
2 bay leaves
3 - 4 T vegetable oil
5 T butter
5 T flour
1 T sugar
12 gingersnaps, crushed
In a stainless steel bowl, combine onions, carrot, celery,
peppercorns, cloves, and vinegar. Add roast and water to cover.
Marinate, refrigerated, for 3 to 5 days, turning twice a day.
Remove roast and pat dry. Heat oil in a Dutch oven and sear meat
on all sides. Strain marinade and add. Bring to a boil, then
simmer, covered, for 2 hours. In another pan melt butter and add
flour and sugar. Cook, stirring, until golden. Stir into meat
mixture and simmer for 1 hour. Remove meat and keep warm. Stir in
gingersnaps. Cook, stirring, until gravy thickens. Serve gravy
over meat.
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Sauerbraten 06