Sauerbraten
Ingredients
- 5 lb top round
- 10 each whole garlic cloves, peeled
- 1 quart red wine vinegar
- 2 cup julienned onions
- 1 each bundle of fresh thyme
- 4 each bay leaves
- 1 tbsp whole black peppercorns
- 0.3 cup sugar
- 4 cup beef stock
- 1 cup crushed gingersnap cookies
- 1 cup sour cream
Instructions
- 1
Stud the roast with the whole garlic cloves, and season with salt and pepper.
- 2
Place the roast in a deep glass bowl.
- 3
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together.
- 4
Whisk the liquid until the sugar dissolves.
- 5
Pour the marinade over the roast and cover with plastic wrap.
- 6
Place the roast in the refrigerator and marinate for 72 hours.
- 7
Remove the roast from the marinade.
- 8
Strain the marinade.
- 9
Place the roast in a braising pan.
- 10
Add the beef stock to the strained liquid.
- 11
Pour the liquid over the roast and place in the oven.
- 12
The liquid should cover 1/2 of the roast.
- 13
Braise the roast covered for 2-3 hours.
- 14
Turn the meat several times and add additional stock if needed.
- 15
Place pan with the braising liquid over a burner.
- 16
Bring the liquid to a simmer.
- 17
Whisk the crushed gingersnaps into the liquid.
- 18
Simmer the sauce for 2-3 minutes.
- 19
Season with salt and pepper.
- 20
Stir in the sour cream.
- 21
Slice the roast and coat meat with some of the sauce.
- 22
Serve the remaining sauce separately with potato pancakes or dumplings.