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4-5 lb. chuck, rump, or round beef roast
salt and pepper
1 clove garlic, minced
2 onions, sliced
1 parsnip, sliced
2 leeks, cleaned and chopped
3 carrots, sliced
2 bay leaves
12 peppercorns
12 juniper berries
1 quart bottle red wine vinegar
5 slices bacon

Rinse the roast in cool water and pat dry. Put the roast in a large
container. Cover with the vegetables. Bring the vinegar to a boil
and pour over. Marinate for 3-5 days in the refrigerator, turning
twice daily. Remove the meat from marinade and dry with paper
towels. Reserve the marinade. Cook the bacon in a Dutch oven until
crisp. Remove, reserving drippings.Remove bay leaves and peppercorns
from marinade. Dredge the meat in flour and brown the meat on both
sides. Add the marinade and the vegetables, being sure the liquid
does not cover the meat. Cover and simmer until the meat is tender
-3-4 hours. Toward the end of the cooking period, add a heel of
rye bread to pot.


1/4 cup butter
1 tbsp. sugar
1/4 cup (+ -) flour
1 cup sauerbraten marinade (after cooking meat in it)
1 cup red wine.

In a large saucepan, make a roux with the butter, sugar and flour.
Stir constantly and let brown without burning roux. Slowly add the
marinade, stirring constantly until the sauce has the thickness of
heavy cream. Slice the meat on a platter and spoon some gravy over
it. Serve with potato pancakes. (Some folks add 1 cup sour cream
instead of the wine.)


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