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Frank's Sauerbraten Recipe

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—Frank Newton, St. Thomas, Ontario

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Frank's Sauerbraten Recipe

Prep: 5 min. + marinating Cook: 10 min. + simmering

Yield: 8 Servings

5 10 15

Ingredients

1 beef pot roast (4 to 5 pounds)
3 cups white vinegar
6 bay leaves
8 whole cloves
20 whole peppercorns
2 slices onion
2 tablespoons sugar
4 teaspoons salt
2 garlic cloves, peeled and halved
2 to 4 tablespoons canola oil
6 to 12 gingersnaps, crushed
Noodles or dumplings

Directions

Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings. Yield: 8 servings.

Originally published as Frank's Sauerbraten in Reminisce January/February 1992, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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