Sauerbraten

1. 1

   Place meat in large non metallic bowl.

2. 2

   Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week.

3. 3

   Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking.

4. 4

   Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat.

5. 5

   Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy.

6. 6

   Use as many as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.