Sauerbraten(Pot Roast)

* Exported from MasterCook *

SAUERBRATEN (POT ROAST)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef **
1 pt Vinegar
1 x Water
4 ea Bay leaf
12 ea Peppercorns, whole, black
4 ea Cloves, whole
1 ea Carrot, bunch
6 ea Onion
1 tb Sugar
12 ea Gingersnaps
1 x Salt & pepper

** Use beef chuck, rump, or round.
*** My notes: Watch meat while it sits and add more
vinegar and water (half of each) to keep meat covered.
A similar recipe in Bon Appetit used red vinegar and
red wine for the marinade and the beef was left in the
refrigerator for about 9 days. Wipe meat with damp
cloth and then sprinkle thoroughly with salt and
pepper. Place meat in an earthen dish and add vinegar
and enough water to cover. Add the bay leaves,
peppercorns and cloves, and let stand tightly covered
for 5 days in a cool place. Cut carrots in strips;
slice onions. Put meat in a dutch oven and brown well
on all sides. Add the carrots and onions and 1 cup of
the spiced vinegar. Cover tightly and cook over low
flame about 3 hours or until meat is tender. When meat
is cooked, add the sugar and crumbled ginger snaps and
cook for 10 minutes. This makes delicious gravy. If
necessary, more of the spiced vinegar may be added.
Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.



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