Sauerbraten

1. 1

   Wipe 3 pounds of beef with damp cloth.

2. 2

   Rub with garlic, salt and pepper.

3. 3

   Place in crock.

4. 4

   Heat, but do not boil, vinegar or white wine with equal part of water, onion, bay leaves, peppercorns and sugar.

5. 5

   Pour mixture while hot over the beef so it is more than half covered.

6. 6

   Place lid over crock and put in refrigerator.

7. 7

   Leave meat in refrigerator for 4 days, turning once a day.

8. 8

   Drain, saving the vinegar, and cook meat until tender. Remove from pot and replace where it will remain hot.

9. 9

   Pour off all but 2 tablespoons of drippings.

10. 10

    Blend with flour.

11. 11

    Stir with wire whisk.

12. 12

    Add box of gingersnaps to thicken gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.