Ingredients

How to make it

  • THREE DAYS BEFORE YOU PLAN TO SERVE THIS DINNER
  • place roast in an earthenware bowl (no metal) with the onions and the seasonings.
  • Combine vinegar and water.
  • Heat to boiling and pour over meat.
  • Marinate 3 days in the refrigerator.
  • Turn meat twice a day with two wooden spoons.
  • NEVER PIERCE THE MEAT WITH A FORK.
  • To cook: Drain meat, pat dry.
  • Brown thoroughly on all sides in hot fat in a skillet.
  • Add the marinade, cover and simmer for 3 to four hours until tender.
  • Serve with gingersnap gravy, new potatoes and carrots.
  • Gravy: When meat is done, remove to platter.
  • Pour off any excess fat, skim surface.
  • Add sugar, gingersnaps and pickle, bring up to brisk simmer.
  • Thicken with a slurry (flour/water) or buerre manie (butter/flour).
  • Bring to boil to cook out the raw flour taste and thicken the sauce, pour over sliced roast, surround with steamed new potatoes dressed with butter and parsley. Great family style meal.

Reviews & Comments 4

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  • MistressMaddie 4 years ago
    I can relate to having to learn a recipe from a MIL to please the man lol. Can't wait to make this for my husband. We are both of German decent so this will take us to Deutschland I'm sure of it :P TY
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  • pleclare 6 years ago
    This looks great,will try real soon!
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  • susan007 6 years ago
    Depending on the region one comes from in Germany decides the ingredients and this version with the gingersnap gravy is the one I remember as a child. It is going into my recipe box right now! Thank you, thank you!
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    " It was excellent "
    shirleyoma ate it and said...
    Oh this brings back memories! The gingersnap gravy is such a great combo with the meat, 3 days of waiting isn't long when you know what is in store!! You have to taste it to believe it.. of course some people who are not used to German food may not like the unusual flavors.. then again.. they may Love it.. I love it!
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