6- lbs. Chuck, eye round, or sirloin tip beef roast
4 tsp. salt
2 tsp. ginger
2 cups red wine vinegar
2 cups cider vinegar
1 1/2 cups red wine
5 cups water
4 medium onions, sliced
4 Tbs. mixed pickling spice
2 tsp. whole black peppercorns
16 whole cloves
2/3 cup white sugar
1 cup brown sugar
2 chopped carrots
2 stalks celery chopped
4 Tbs. oil
box gingersnaps (Nabisco)
sour cream
Instructions
Pat roast dry with paper towels, rub with salt and ginger and place
into large bowl.
Combine remaining ingredients for marinade, except oil to large
saucepan, bring to boil and pour over meat. Cool, and place into
large ziplock bag in pan into fridge for 3 days, turning every day.
On day of dinner- remove meat from marinade, reserving marinade.
Dry beef roast with paper towels, brown meat in Dutch oven or
large soup pot on all sides, add 1 cup of reserved liquid and half of
vegetables from liquid.
Cover and simmer very slowly on stove top for about 3-3 1/2 hours
or until meat is done, adding more marinade cooking liquid as
necessary. Remove meat to platter and cover to keep warm.
Strain liquid in pan to remove vegetables and add more reserved
liquid strained as well to make a large amount of gravy. Bring
marinade to a boil for several minutes. Add gingersnaps to top of
simmering marinade and allow to dissolve. Use wire whisk to make
gravy smooth as gingersnaps dissolve, add more gingersnaps as
necessary to achieve desired gravy thickness. Turn heat off and stir
in desired amount of sour cream (probably 16 oz) and stir to
combine.
Serving
Suggestions
Serve over egg noodles, with sautéed red cabbage and rye bread. Slice beef roast into 1/2 inch thick slices.
Originally Submitted
2/2/2015
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