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Sauerbraten (Pot Roast)

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      Title: SAUERBRATEN (POT ROAST)
 Categories: Penndutch, Beef
      Yield: 1 Servings
 
      4 lb Beef **
      1 pt Vinegar
      1 x  Water
      4 ea Bay leaf
     12 ea Peppercorns, whole, black
      4 ea Cloves, whole
      1 ea Carrot, bunch
      6 ea Onion
      1 tb Sugar
     12 ea Gingersnaps
      1 x  Salt & pepper
 
  ** Use beef chuck, rump, or round. *** My notes: Watch meat while it
  sits and add more vinegar and water (half of each) to keep meat
  covered. A similar recipe in Bon Appetit used red vinegar and red
  wine for the marinade and the beef was left in the refrigerator for
  about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly
  with salt and pepper. Place meat in an earthen dish and add vinegar
  and enough water to cover. Add the bay leaves, peppercorns and
  cloves, and let stand tightly covered for 5 days in a cool place. Cut
  carrots in strips; slice onions. Put meat in a dutch oven and brown
  well on all sides. Add the carrots and onions and 1 cup of the spiced
  vinegar. Cover tightly and cook over low flame about 3 hours or until
  meat is tender. When meat is cooked, add the sugar and crumbled
  ginger snaps and cook for 10 minutes. This makes delicious gravy. If
  necessary, more of the spiced vinegar may be added. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
  1936.
 
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