Sauerbraten

Total Time: 75 hrs Preparation Time: 72 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 lbs boneless beef round rump roast or 3 lbs bottom round steaks
• 2 cups water
• 1 cup vinegar ( or cider)
• 2 onions (sliced)
• 5 black peppercorns
• 2 whole cloves
• 1 bay leaf
• 3/4 cup golden raisin (optional)
• 8 ginger snaps (crumbled)

Recipe

• 1 three days in advance: trim excess fat from roast, put into a large bowl, set aside.
• 2 marinade: in a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
• 3 pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
• 4 day 4, remove meat from marinade and set marinade aside.
• 5 heat 1 tbsp oil in dutch oven and brown meat on all sides slowly.
• 6 add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
• 7 remove meat from pan after cooking, keep warm.
• 8 gravy: to the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
• 9 remove bay leaf from gravy.
• 10 slice meat and cover with gravy.