The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

one-Pot Sauerbraten
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
4 pounds pot roast 1/2 teaspoon salt 1 cup wine vinegar
1 cup boiling water 1 large onion, thinly sliced 2 bay leaves
10 whole cloves 6 whole peppercorns 2 tablespoons sugar
3 tablespoons vegetable oil 6 gingersnap cookies, finely crumbled



1 Place meat in a large pot. Sprinkle with salt and pour vinegar and boiling water over top. Add onion, bay leaves, cloves, peppercorns, and sugar. Stir together.
2 Refrigerate for 24 to 36 hours, turning meat often.
3 Remove meat and pat dry. Reserve marinade.
4 Brown meat on all sides in vegetable oil. Place meat in a Crock-Pot, pour reserved marinade over top, cover, and cook for 7 to 8 hours, until done.
5 Remove meat, strain juices discarding the solids, and add gingersnaps to strained juice to thicken, stirring well.
6 Serve meat with gingersnap sauce.

Back