Recipe(tried): Sauerbraten

Gina,.Fla (12:29:18) : This Sauerbraten is nicely accompanied with Potato Pancakes and Red Cabbage.

1 beef round roast (3 lbs)
1 tbsp salt
1/2 tsp freshly ground black pepper
2 onions, sliced
1 carrot, sliced
1 rib celery, chopped
4 whole cloves
4 black peppercorns
2 bay leaves
2 cups red wine vinegar
2 tbsp lard
6 tbsp butter
1/4 cup plus 1 tbsp flour
1 tbsp sugar
8 gingersnaps, crushed

Wipe the roast with a damp cloth and season with salt and pepper. Place in a large non-reactive bowl. In a med. bowl, combine the onions, carrots, celery, cloves, peppercorns, bay leaves, vinegar, and 5 cups water. Pour mixture over meat, adding more water if mixture does not cover it completely. Cover the bowl with plastic wrap and refrigerate for 4 days, turning daily. On the fifth day, remove the bowl from fridge and with slotted spoons remove the meat, reserve the marinade.

In a non-reactive heavy pot with a lid, melt the lard and add 1 T. butter. When heated, add the meat and brown on all sides. Add the reserved marinade and bring to a boil. Reduce to simmer and cook partially covered for 3 hours.

Melt the remaining 5 T. butter in a saucepan, add the flour, and sugar and stir till dark brown, about 5 minutes. Scrape into the simmering beef pot and stir well. Cover and continue cooking until meat is tender, about 1 more hour.

Remove the meat to a platter. Stir the crushed gingersnaps into sauce and stir till mixture thickens, about 10 minutes. Pour over sauerbraten and serve.

Serves 6-8