This old world recipe uses wonderful gingersnaps which can be prepared by using a rolling pin and smashing the gingersnaps between 2 sheets of plastic wrap. Sauerbraten can be prepared ahead and refrigerated. To reheat, cover with sauce and heat to 160 degrees. Serve with cooked red cabbage, dumplings and a rum fruit cup.

4-5 pound chuck roast

1/4 cup vegetable oil

1/2 cup onion, chopped

2 teaspoon salt

2 tablespoon mixed pickling spices

1 cup red wine vinegar

3 cup water

1/2 cup brown sugar, firmly packed

12 gingersnaps, finely crumbled

1. In a dutch oven or large pot, slowly brown the roast on all sides in the oil. Pour off any excess oil. Add onion, salt, pickling spices, vinegar, water and brown sugar. Cover and simmer for 3-4 hours.

2. Remove roast and wrap with foil to keep warm. Strain the pan juices using a sieve and return 4 cups of juice to the pan. Add crumbled gingersnaps and cook, stirring constantly until smooth and slightly thickened.

3. Slice roast and serve sauce with the roast.

Makes 10-12 servings.

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form