Sauerbraten
1.5 cup vinegar
3/4 cup water
3 big onions
2 T. mixed pickling spices
3 bay leaves
4 lbs. chuck or rump roast.
3/4 cup water
3 big onions
2 T. mixed pickling spices
3 bay leaves
4 lbs. chuck or rump roast.
Put roast in deep bowl. Marinate in the other ingredients for 2-4 days. Remove from marinade and wipe dry. Roll in flour and brown in Dutch oven. Add 1 cup marinade and cover tightly. Cook in over at low temp. till very tender, adding marinade if necessary. Serve with gravy made of drippings. Add 10 crushed gingersnaps to gravy.


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