Saurbraten

By Dianewaldron

Has to stand in refrigerator 3-4 days. Tender at the Bone.

Ingredients

• 4-pound chuck or rump roast
• 1 1/2 tablespoons salt
• 2 onions, chopped
• 10 black peppercorns, crushed
• 2 whole allspice
• 2 bay leaves
• 5 whole cloves
• 1 1/2 cups red wine vinegar
• 1 cup red wine
• 1/4 cup plus 2 tablespoons flour
• 1/4 cup oil
• 2 tablespoons brown sugar
• 1/2 cup crushed gingersnaps

Details

Servings 6

Preparation

Step 1

Place meat in glass bowl.
Mix salt, onions, pepper, allspice, bay leaves, cloves, vinegar, and red wine. Pour over meat. let stand in refrigerator 3 to 4 days, turning meat twice a day.
Remove from marinade, reserving liquid. Dry meat and roll in 1/4 cup flour. Heat oil in heavy frying pan and brown on all sides. Remove meat, put into heavy casserole, add marinade, bring to a boil, cover, reduce heat,a nd simmer 2 1/2 hours.
Remove meat from cooking liquid and set aside. Skim off the fat and strain the drippings. Add water to make 3 1/2 cups.
Mix brown sugar with 2 tablespoons flour. Whisk in 1/4 cup water and blend well. Add litttle by little to cooking liquid, stirring constantly untils mooth. Add gingersnaps, stir again, and put roast into gravy to simmer 15 more minutes.
Slice meat and serve with sauce.