*  Exported from  MasterCook  *
 
                              Sauerbraten No.3
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : German                           Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----I.E.S.JJGF65A-----
                         -----PHILLY.INQUIRER-----
    2      pound         Lean beef roast
    6                    Black peppercorns -- whole
    2      cup           Cider vinegar
    2      tablespoon    Salt
    2      cup           Water
    2      tablespoon    Sugar
    2      md            Onions -- peeled sliced thin
      1/4  cup           Flour -- for dredging
    1                    Lemon -- sliced thin
    6      tablespoon    Flour
   10      Whole         cloves
    2      tablespoon    Cooking oil
    4                    Bay leaves
    6                    Gingersnaps
 
 Place the meat in a deep bowl.Pour over it the vinegar and water.Add
onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in
refrigerator for a minimum of two days,no longer than four.The longer it
soaks,the stronger the taste.Turn meat at least once a day..
 When ready to cook,remove meat from liquid and dust lightly with flour,using up
to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain
marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup
marinade liquid to meat in pan,reserving remainder.Cover tightly and cook
slowly,over low heat,for about 3 hours,until meat is fork tender.Add more
marinade if necessary,to keep 1/2 of liquid in pan..
 When meat is done,remove from the pan.Crush the gingersnaps and combine with the
6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in
pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is
also good cold,sliced.Makes 4 to 6 servings..
 
 
 
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