Sauerbraten

1. 1

   Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.

2. 2

   Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.

3. 3

   Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.

4. 4

   Day 4, remove meat from marinade and set marinade aside.

5. 5

   Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.

6. 6

   Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.

7. 7

   Remove meat from pan after cooking, keep warm.

8. 8

   Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.

9. 9

   Remove bay leaf from gravy.

10. 10

    Slice meat and cover with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.