Sauerbraten

1. 1

   Combine the first 9 ingredients in a saucepan and bring to a boil.

2. 2

   Place meat in a large glass bowl.

3. 3

   Pour hot mixture over meat, cover and refrigerate

4. 4

   for 2 days.

5. 5

   Drain meat, strain and save liquid.

6. 6

   Dry meat with a paper towel and rub well with seasoned flour.

7. 7

   Brown meat in a Dutch oven on all sides.

8. 8

   Add strained marinade and bring to a boil.

9. 9

   Cover tightly, reduce heat and simmer 2 1/4 hours.

10. 10

    Add carrots, whole onions and simmer 1 hour longer or until meat and vegetables are tender.

11. 11

    Transfer meat and vegetables to a heated platter.

12. 12

    Skim fat from liquid in pan; measure liquid adding more water if necessary to make 4 cups liquid total.

13. 13

    Return liquid to pan; add sugar, salt, crumbled gingersnaps and simmer until thickened, stirring constantly. Slice meat.

14. 14

    Serve with vegetables and gravy.

15. 15

    Great with potato pancakes and red cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.