Sauerbraten1 In large bowl, combine vinegar, burgundy, onion, carrot, allspice, cloves, salt and pepper.
2 Wipe roast with damp towel. Place in marinade. Turn roast to coat sides; cover dish.
3 Refrigerate for 3 days; turn once each day.
Day Before Serving
To Serve
4 Remove meat from marinade. Reserve marinade.
5 Wipe meat dry with paper towels and coat roast with 2 tablespoons flour.
6 In hot oil in Dutch oven, over medium heat, brown roast on all sides.
7 Pour in reserved marinade and cover.
8 Simmer for 2½-3 hours, until meat is tender.
9 Remove roast from Dutch oven.
10 Press liquid and vegetables through coars sieve.
11 After skimming off the fat, measure out 3½ cups of liquid. Add water if necessary to arrive at 3½ cups of liquid. Return to Dutch oven.
12 Mix remaining 2 tablespoons of flour with 1 cup cold water and 1 tablespoon sugar.
13 Stir into liquid in Dutch oven; bring to boil, stirring constantly until thickened.
14 Stir in gingersnaps.
15 Return meat to Dutch oven; spoon gravy over roast.
16 Simmer, covered, for 20 minutes.
17 Cool quickly. Cover and refrigerate meat overnight.
18 Reheat roast gently and remove to heated platter.
19 Pour some of the gravy over meat.
20 Serve Sauerbraten thinly sliced with more gravy, German potatoes. Great with a glass of cold German beer. Sandwiches for lunch tomorrow!
