Recipe

Mary Lee's Sauerbraten Recipe

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Ingredients

2 (12 oz) bottles red wine vinegar (she will only use HEINZ) .
6 whole black peppercorns .
1/2 tsp ground ginger .
1 (4-7 lb) rump roast .
2 1/2 c cider vinegar .
Gingersnap gravy (use 1 c strained marinade) .
2 medium onions, sliced .
6 bay leaves .
1 tbsp salt .
2 large lemons, sliced .
1 tbsp white sugar .
1/3 c broken ginger snaps .
12 whole cloves

Directions

Step #1 add all ingredients for marinade & the roast In a large-ish glass bowl ONLY use GLASS(sis uses a punch bowl) as I think during the long marinating time there would be a reaction of some sort to your pan also cuts hers in half or thirds depending on the size of her roast.
Step #2 cover with plastic wrap.
Step #3 NOT foil wrap.
Step #4 & refriderate for 3 to 4 days.
Step #5 MAKE SURE ALL MEAT is completely SUBMERGED.
Step #6 on 3 rd or 4 th day remove roast from marinade(keep the marinade).
Step #7 pat roast dry with paper towel --.
Step #8 in dutch oven add about 2 Tbs oil & brown the meat.
Step #9 strain the marinade & add the liquid back to the dutch oven with the meat( she also picks out the onions & adds those in too).
Step #10 cook over med heat 2 1/2 to 3 hrs.
Step #11 depending on how big your roast is.
Step #12 she always has a large 7 lb or so.
Step #13 GINGERSNAP GRAVY.
Step #14 1 c strained marinade.
Step #15 1/3 c cruched /crumbled gingersnaps.
Step #16 hint:the measurements for the gravy are for per 1 c of gravy -- we use /measure all remaining marinade after cooking & straining & go from there as we LOVE this thick tangy gravy.
Step #17 after roast is done & while it is "resting".
Step #18 measure the leftover marinade.
Step #19 (used for the marinating/cooking) for every 1 c marinade.
Step #20 you add 1/3 c gingersnaps (broken) cook marinade & gingersnaps over med heat till it is gravy -- doesn't take long.
Step #21 this gravy is my absolute FAVORITE.
Enjoy the Mary Lee's Sauerbraten recipe