Sauerbraten, Grandma Jenny's Swedish

1. 1

   Bring vinegar, water, spices, and onion to boil.

2. 2

   Allow cooling for an hour.

3. 3

   Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade.

4. 4

   You can add more water and vinegar (1:1 ratio) to cover.

5. 5

   Pour marinade over the beef, cover and refrigerate for a minimum of 3 days (I marinate for 3-5 days depending on the size of the roast), turning once or twice daily.

6. 6

   Do not pierce the meat.

7. 7

   Strain and reserve marinade.

8. 8

   Allow beef to warm to room temperature and brown in hot oil.

9. 9

   It is important not to rush browning as this enhances the flavor of the roast.

10. 10

    Pour strained marinade over meat, and cook like a pot roast*.

11. 11

    Remove meat and allow it to rest for a few minutes.

12. 12

    Heat a portion of the marinade in a pan depending how much gravy you want.

13. 13

    Chop or grind gingersnaps into crumbs using a food processor or by hand and stir into the marinade solution-- enough to thicken to a moderately heavy gravy.

14. 14

    Slice meat and serve with the gravy and spaetzels, egg noodles, potato dumplings, or potato pancakes.

15. 15

    * Suggestion: cook slowly in a crock-pot on low for 4-6 hours until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.