Sauerbraten

Total Time: 76 hrs Preparation Time: 72 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 cups red wine vinegar
• 2 cups water
• 2 medium onions, sliced
• 1 lemon
• 10 whole cloves
• 6 whole juniper berries
• 4 bay leaves
• 6 peppercorns
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 beef rump or 1 sirloin tip steak
• 2 tablespoons fat
• 6 tablespoons butter
• 6 tablespoons flour
• 1 tablespoon sugar
• 8 -10 gingersnaps, crushed

Recipe

• 1 combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
• 2 refrigerate 36 to 48 hours, turning meat once or twice a day.
• 3 remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
• 4 strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
• 5 melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
• 6 add remaining strained vinegar mixture.
• 7 add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
• 8 remove meat.
• 9 stir crushed gingersnaps into gravy; stir until thickened.