Sauerbraten

By Zopmama

Extremely tender and flavorful. The gingersnaps are the secret ingredient.

Ingredients

• Marinade:
• 3 cups water
• 3 cups red wine vinegar
• 1/3 heaping cup packed brown sugar
• 2 1/4 teaspoons salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon ground cloves
• 3 bay leaves
• Meat:
• 1 (3 1/2 to 4 1/2 lb.) boneless beef chuck roast
• 1 1/2 cups celery tops
• 3 medium onions, sliced
• 2 medium carrots, cut into chuncks
• 1 clove garlic , minced
• 2 Tbsp. cooking oil
• 1/2 cup raisins
• 1/2 cup crushed gingersnaps

Details

Servings 10

Preparation

Step 1

For marinade, in medium saucepan, stir together water, vinegar, brown sugar, salt, pepper, cloves, and bay leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cool marinade to room temperature. Trim fat from meat. Place meat in a large self-sealing plastic bag set in a deep bowl; pour marinade over meat in bag. Add celery tops, onions, carrots, and garlic to bag. Seal bag. Marinate in the refrigerator for 24 hours.

Drain meat, reserving marinade and vegetables; discard bay leaves. Pat meat dry. In a 4-6 quart kettle or pot, brown meat on all sides in hot oil. Drain off fat. Pour 3 cups of the reserved marinade over meat; discard remaining marinade. Add reserved vegetables and raisins to kettle.

Bring to boiling; reduce heat. Cover; simmer 2 1/2 - 3 hours or until meat is tender. Transfer meat to a platter; keep warm. Discard vegetables, reserving juices. Skim off fat from juices.

For gravy, in kettle, combine 3 cups juices and the gingersnaps. cook and stir until thickened and bubbly. Serve gravy with meat.