MRS. COORS' SAUERBRATEN1 (12 ounce) can beer 1 1/2 cups red wine vinegar2 medium onions, sliced 1 lemon, sliced 12 whole cloves6 whole black peppercorns, crushed 4 bay leaves, crushed 1 tablespoon sugar 1/4 teaspoon ground ginger 4 pounds boneless beef rump roast 2 tablespoons cooking oil 1/2 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 1 cup broken gingersnaps Hot buttered noodles Combine beer, vinegar, sliced onions, sliced lemon, cloves, peppercorns, bay leaves, sugar and ginger along with 1 tablespoon salt. Place meat in a plastic bag; set in a shallow pan. Pour marinade over meat; close bag. Refrigerate 72 hours, turning occasionally. WHEN READY TO COOK:Remove meat; pat dry. Strain marinade and set aside. Brown meat in hot oil. Drain off f at. Add reserved marinade, chopped onion, carrot and celery. Cover and simmer for 2 hours or until meat is tender. Remove meat from pan. Reserve 2 cups of cooking liquid and vegetables. Stir in gingersnaps and 2/3 cup water. Cook and stir until thickened. Serve with meat and noodles. Servings: 12 Source: Atlanta Constitution; May 25, 1983
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