Sauerbraten

By ghinman

Ingredients

• 7-8 pounds of meat
• Solution of 1/2 vinegar and 1/2 water
• 1 cup of sugar
• Salt
• 1 tbs. All Spice
• 2 tbs. Pickeling Spices
• 2 or 3 Bay leaves
• 1 tbs. Cloves
• 1 large onion (sliced)
• Cut up clelery
• 1/2 box of Ginger Snaps and water

Preparation

Step 1

Soak and cover the meat with the vinegar and water solution for one day. On the second day add the sugar, salt, All Spice, Pickeling Spices, Bay leaves, cloves and sliced onion.
Soak for two days after adding above.
Cook with celery, cut up. Make gravy with ground Ginger Snaps and water.
Cook meat in the brine, slowly (2-3 hours) until it is fork tender. Remove the meat and cool until cold and easy to slice. Make gravy with 1/2 box of ground Ginger Snaps and water for thickening paste bring to a boil. Make gravy with brine and paste. Strain and place sliced meat in a pan and pour gravy over. Heat and serve.