Sauerbraten With Gingersnap Gravy Recipe

THREE DAYS BEFORE YOU PLAN TO SERVE THIS DINNER place roast in an earthenware bowl (no metal) with the onions and the seasonings.

Combine vinegar and water.

Heat to boiling and pour over meat.

Marinate 3 days in the refrigerator.

Turn meat twice a day with two wooden spoons.

NEVER PIERCE THE MEAT WITH A FORK.

To cook: Drain meat, pat dry.

Brown thoroughly on all sides in hot fat in a skillet.

Add the marinade, cover and simmer for 3 to four hours until tender.

Serve with gingersnap gravy, new potatoes and carrots.

Gravy: When meat is done, remove to platter.

Pour off any excess fat, skim surface.

Add sugar, gingersnaps and pickle, bring up to brisk simmer.

Thicken with a slurry (flour/water) or buerre manie (butter/flour).

Bring to boil to cook out the raw flour taste and thicken the sauce, pour over sliced roast, surround with steamed new potatoes dressed with butter and parsley. Great family style meal.