Dr Oetker's Sauerbraten

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Title: Dr Oetker's Sauerbraten
Yield: 6 Servings
Categories: Beef, German


2 lb Beef, roasting
1 Onion
4 Peppercorns
2 Cloves
1 Bay leaf, small
1 c Vinegar
2 1/3 c ;Water
4 tb Shortening
Gingersnaps; crumbled

Calories per serving: 550 Fat grams per serving: 36 Approx. Cook Time:
2:00 Peel the onion and slice into thin rings. Wash beef, drain it well,
and put in an earthenware bowl with the onion, peppercorns, cloves, bay
leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to
marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding
additional vinegar and water as needed to keep the meat covered. Once the
marinating is complete, remove the meat and dry it. In a pot, heat the
shortening. Brown the meat on all sides and salt it to taste. Carefully
add 1 cup hot water from the side of the pot and crumbled ginger snaps.
Leave the pot to simmer gently with the lid on. Turn the meat from time to
time, adding water if necessary. The will be about 1 1/2 hours. When the
meat is ready, serve it with the gravy in which it has been cooked
thickened with a bit of corn starch if necessary. This is very good with

--- per Mike Avery

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini