Sauerbraten
From the Manassas Gourmet Club Dinner "Oktober Fest" 6 servings
Ingredients
  • 1 Large Onion, sliced
  • 1C Cider Vinegar
  • 1C Water
  • 2Tbsp Brown Sugar
  • 1Tbsp Salt
  • 12 Whole Cloves
  • 10 Coriander Seeds
  • 10 Mustard Seeds
  • 6-8 Whole Allspice
  • 6-8 Black Peppercorns
  • 6 Bay Leaves
  • 14 lb Chuck or Rump Roast
  • 2tsp Vegetable Oil
  • 6-8 Gingersnaps, crushed
  • 3/4C Flour
  • 1C Water
Instructions
  1. Combine onion, vinegar, water and sugar in a large Dutch oven
  2. Add spices
  3. Add roast, cover and marinate in a refrigerator for 24 - 48 hours
  4. Remove roast from marinade, reserving marinade
  5. Return roast to empty Dutch oven and brown in vegetable oil
  6. Pour marinade over roast
  7. Add gingersnaps
  8. Bring to a boil
  9. Cover and reduce heat and simmer for 2 - 3 hours turning once until meat is tender
  10. Place flour in heavy skillet, cook over med heat for 15 minutes until flour browns
  11. Gradually add water, stirring until smooth and set aside
  12. Remove roast from Dutch oven, set aside and keep warm
  13. Strain pan juices and return to Dutch oven.
  14. Bring to a boil
  15. Stir in enough of browned flour mixture to thicken gravy
  16. Slice roast and serve with gravy.