Sauerbraten

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READY IN:
75hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Three days in advance: Trim excess fat from roast, put into a large bowl, set aside.
  2. Marinade: In a saucepan on the stovetop, combine water, vinegar, onion, peppercorns, cloves, bay leaf and bring to a boil; set aside to cool.
  3. Pour cooled marinade over the meat, cover and refridgerate for 3 days, turning meat often during the day.
  4. Day 4, remove meat from marinade and set marinade aside.
  5. Heat 1 Tbsp oil in dutch oven and brown meat on all sides slowly.
  6. Add marinade (which was drained) to the meat, cover and cook slowly for 2 to 3 hours.
  7. Remove meat from pan after cooking, keep warm.
  8. Gravy: To the cooking liquid, add raisins, gingersnaps, and cook until it thickens.
  9. Remove bay leaf from gravy.
  10. Slice meat and cover with gravy.

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