Monday, December 1, 2008

Sauerbraten




1C each apple cider vinegar and water
1T salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast
1 large onion, halved and thinly sliced
In a slow cooked combine all ingredients. Marinate in refrigerator 1-2 days turning occasionally. Cover and cook on high 6 hours. Remove meat to a serving plate. Drain liquid with a sieve and discard all of the spices and bay leaves. In a sauce pan bring liquid to a boil and add 20-25 crushed gingersnap cookies, cook until thickened. Serve with spaetzle, noodles or potatoes.


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