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Sauerbraten With Gingersnap Gravy Recipe

Ingredients

How to make it

  • Slice the onion and Lemon
  • In a plastic, glass or ceramic bowl (NOT metal!!!!), add water, onions, lemon, vinegar, cloves, bay leaves, pepper corns, sugar, salt and ginger.
  • Add the top round to the marinade for no less than 36 hours to no more than 7 days in the refrigerator, covered with plastic wrap or a tight fitting lid.
  • Turn the round twice daily.
  • The meat will turn brownish-grey.
  • When ready, add meat along with all of the marinade (including onions, lemon and spices) to a slow cooker.
  • Cook on low for 6 to 8 hours
  • ====================
  • Gingersnap Gravy
  • Combine the juices, water and crushed gingersnaps in a sauce pan and simmer until gravy thickens.
  • Pat attention to gravy, it will set quickly, and the longer it cooks the thicker it will get.
  • ====================
  • Serve with Spatzel and Red Cabbage.

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Hartwig Brimingham, Alabama

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