Ingredients Jump to Instructions ↓

  1. 2 1/4 cups water

  2. 1 cup cider vinegar

  3. 1 medium onion , coarsely chopped

  4. 1 lemon , cut into 8 wedges

  5. 2 bay leaves

  6. 1 1/2 tsp. salt

  7. 1/2 tsp. whole black peppercorn s

  8. 1/2 tsp. whole clove s

  9. 1 4 1/2 pound top round roast

  10. 1/4 cup vegetable oil

  11. 1/4 cup all purpose flour

  12. 1 cup canned beef broth

  13. 1/3 cup (packed) dark brown sugar

  14. 1/3 cup gingersnap cookie crumbs.

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients in a large saucepan and bring to a boil. Cool. Place beef in bowl slightly larger than the beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily. Preheat oven to 350°F. Remove beef from marinade and place in roasting pan, reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan). Mix ¼ cup oil and flour in heavy skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any other remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium high heat. Bring to a boil, scraping any browned bits. Season to taste with salt and pepper. Slice beef and arrange in large baking dish. Pour sauce over meat. (can be prepared 1 day ahead. Cover and chill). Preheat oven to 400°F. Bake beef until heated through, about 15 minutes. Spaetzle Spaetzle is served as a side dish much like potatoes or rice. The cooked spaetzle can also be pan fried with a little butter and onions.

  2. cup milk 2½ cups all purpose flour 2 eggs 2 tbsp. salt, divided 6 cups water ¼ cup butter ½ cup bread crumbs Gradually add milk to flour, stirring until smooth. Add one egg at a time, blending after each addition. Stir in one tsp. salt, mix well. Use a spoon to push dough through a colander into boiling water or using a Spaetzle maker; boil for 5 minutes. Drain in colander. Melt butter in a small skillet; stir in breadcrumbs until browned and sprinkle over drained spaetzel.

  3. servings


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