Sauerbraten

1. 1

   Mix all ingredients in a glass bowl.

2. 2

   Keep in refrigerator 3 to 4 days, turning over several times.

3. 3

   Before cooking, remove meat and wash off spices.

4. 4

   Strain marinade, discarding spices and vegetables.

5. 5

   In 1 tablespoon Crisco, sear meat in frying pan. Roast in roaster with 2/3 cup of the juice for about 2 hours (baste occasionally). When meat is nearly done, sprinkle 1/3 cup brown sugar over it and roast 10 more minutes.

6. 6

   In a pan, thicken remaining marinade.

7. 7

   Put in 4 gingersnaps (they will dissolve). Add 1/3 cup flour and blend in.

8. 8

   Cook until mixture thickens. Pour over meat in roaster. Blend with roasting juices.

9. 9

   Roast 1/2 hour more until gravy is creamy and thick.

10. 10

    Remove meat and add 1/2 cup red wine to gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.