Old World Sauerbraten
Added by Sarah Schipul
15 min prep / 6 hours cooking
serves 8 to 10
| 3.5 to 4 lb |
beef rump roast |
|
| 1 cup |
vinegar |
|
| 1 |
lemon |
sliced but unpeeled |
| 10 |
whole cloves |
|
| 1 large |
onion |
sliced |
| 4 |
bay leaves |
|
| 6 |
whole peppercorns |
|
| 2 tbsp |
salt |
|
| 2 tbsp |
sugar |
|
| 12 |
gingersnaps |
crumbled |
| 1 cup |
water |
|
| 1. |
Place meat in a deep ceramic or glass bowl. Combine remaining ingredients except gingersnaps; pour over meat. Cover and refrigerate 24 to 36 hours turning meat several times during marinating. |
| 2. |
Place beef in slow cooker. Pour 1 cup marinade over meat. |
| 3. |
Cover. Cook on low 6 to 8 hours. Remove meat and place on a platter; cover with foil. Strain meat juices and return to pot. Turn to high. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes. Slice meat. Pour sauce over meat. |
from Fix-It and Forget-It Big Cookbook via the Post-Gazette