Sprinkle meat well with salt and pepper and rub in thoroughly. Place with onions, bay leaves and peppercorns in a deep earthen dish. Add water to vinegar (equal parts if vinegar is very strong), salt and sugar to taste. Pour hot liquid over meat to cover. Cover dish and refrigerate for 8 days.
Put meat in kettle with onion, a little of the spiced vinegar and place in hot oven and brown.
Cover tightly and bake for 3 hrs or until tender. Add more of the vinegar if necessary.
Strain liquid from meat, skim off fat, let 1/4 cup sugar melt and add very gradually the strained liquid, then raisins and ginger snap. Cook until thickened. Add 1 cup sour cream to gravy if desired.
Originally Submitted
9/7/2014
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