Sauerbraten
Ingredients:
5.5 pound rump or cross rib roast
Marinate the roast for a minimum of 5-7 days in a non-reactive deep dish with cover. For example, use a Corning Ware or Visions covered casserole.
Prepare the meat for marinating by piercing with a fork many times to allow the vinegar/water mixture to be absorbed by the roast.
Marinade:
Apple cider vinegar and water…mix equal amounts with enough of the liquid to cover the entire roast. To this mixture, add:
After the meat has been soaking for the allotted time, remove from the liquid and pat dry with a paper towel. Put a small amount of oil in the bottom of deep pot and brown roast on all sides. When browning is done, reduce the heat source to a low temperature and add the liquid and spices from the marinade dish, cover, and cook on stovetop for 2½ – 3 hours. During the last ½ of cooking, add:
Stir into pot until melded with the liquid. This will make the gravy add flavor. Cook uncovered until thickened. Strain gravy and take out cloves. Onions may remain in gravy, if desired.
Serve with red cabbage recipe and noodles or mashed potatoes.
Origin of recipe: Emma Binger VanDorn (Paul’s aunt)…given to Nancy as a newlywed and requested by Paul.
This is an authentic family recipe handed down for over 100 years from the Binger clan. No restaurant version even comes close!
Nancy has served it up for over 36 years as a special treat for her family several times a year. Give it a try…it is definitely worth the trouble!
5.5 pound rump or cross rib roast
Marinate the roast for a minimum of 5-7 days in a non-reactive deep dish with cover. For example, use a Corning Ware or Visions covered casserole.
Prepare the meat for marinating by piercing with a fork many times to allow the vinegar/water mixture to be absorbed by the roast.
Marinade:
Apple cider vinegar and water…mix equal amounts with enough of the liquid to cover the entire roast. To this mixture, add:
- 2 large sliced onions
- 12 cloves
- 2 tablespoons sugar
- 3 bay leaves
After the meat has been soaking for the allotted time, remove from the liquid and pat dry with a paper towel. Put a small amount of oil in the bottom of deep pot and brown roast on all sides. When browning is done, reduce the heat source to a low temperature and add the liquid and spices from the marinade dish, cover, and cook on stovetop for 2½ – 3 hours. During the last ½ of cooking, add:
- Crushed ginger snap cookies—Use Anna’s Ginger Snaps, if available, (put cookies in food processor and chop till fine and the fine crumbs = about 2 cups)
Stir into pot until melded with the liquid. This will make the gravy add flavor. Cook uncovered until thickened. Strain gravy and take out cloves. Onions may remain in gravy, if desired.
Serve with red cabbage recipe and noodles or mashed potatoes.
Origin of recipe: Emma Binger VanDorn (Paul’s aunt)…given to Nancy as a newlywed and requested by Paul.
This is an authentic family recipe handed down for over 100 years from the Binger clan. No restaurant version even comes close!
Nancy has served it up for over 36 years as a special treat for her family several times a year. Give it a try…it is definitely worth the trouble!