Thread: Meat Recipes
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Old March 6th, 2010, 03:38 PM   #126
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Location: California
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Crystal's Sauerbraten

5 lb beef - shoulder or chuck
3 large onions, sliced
2 Tablespoon pickling spice tied in a bag
Cider vinegar
1 Tablespoon salt
1/2 lb ginger snaps, soaked in a little cold water

Take the beef, onion and pickling spice and put in a glass or ceramic container.
Cover with cider vinegar, and let sit overnight.
The next day, remove the meat and put it in a cooking pot and add the same amount of water as you have vinegar. If your vinegar is strong, you can to add a little more water.
Bring to a boil, add salt, reduce heat, cover and simmer about 3 hours, until tender.
Remove meat and set aside.
Strain liquids, and then add ginger snaps that have been softened in water.
Cook over medium heat until gravy is thickened.
You can either slice the meat, return it to and serve it in the gravy, or slice and serve the meat separately, serving the gravy over. I've seen it served both ways.
(If more thickening is necessary for the gravy, you can add either more ginger snaps or a little flour and cold water mixed smooth.)

Serve the Sauerbraten with either potatoe dumplings or potatoe pancakes. My family always served the dumplings, but a friend of mine grew up eating the pancakes.
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