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German Sauerbraten
12 to 14 servings

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (about 4 pounds)
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spices
1 teaspoon whole peppercorns
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

Combine salt and ginger; rub over roast. Place in a deep glass
bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling
spices, peppercorns, cloves and bay leaves; bring to a boil. Pour
over roast; turn to coat. Cover and refrigerate for 2 days, turning
twice a day. Remove roast, reserving marinade; pat roast dry. In
a large kettle or Dutch oven, brown roast on all sides in oil.
Strain marinade, reserving half of the onions and seasonings. Pour
1 cup of marinade and reserved onions and seasoning over roast
(cover and refrigerate marinade). Bring to a boil. Reduce heat;
cover and simmer for 3 hours or until meat is tender. Strain
cooking liquid, discarding the onions and seasonings. Measure
liquid, if necessary, add enough reserved marinade to equal 3 cups.
Pour into a saucepan; bring to a rolling boil. Add gingersnaps,
simmer until gravy is thickened. Slice roast and serve with gravy.


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