Sauerbraten

1. 1

   In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper.

2. 2

   Wipe meat with damp cloth.

3. 3

   Put meat in marinade.

4. 4

   Refrigerate, covered, for 3 days. Turn meat occasionally.

5. 5

   Remove meat; wipe dry with paper towels. Heat Dutch oven.

6. 6

   Add oil; heat.

7. 7

   Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides.

8. 8

   Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender.

9. 9

   Remove meat from Dutch oven.

10. 10

    Press liquid and vegetables through coarse sieve; skim off fat.

11. 11

    Measure 3 1/2 cups liquid (add water if necessary).

12. 12

    Return liquid to Dutch oven.

13. 13

    In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar.

14. 14

    Stir into liquid; bring to boiling, stirring.

15. 15

    Add the crushed gingersnaps.

16. 16

    Return meat to the Dutch oven; spoon gravy over it.

17. 17

    Simmer, covered, for 20 minutes.

18. 18

    Remove meat to heated platter; pour on some gravy.

19. 19

    Serve, sliced thin, with more gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.