Sauerbraten
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It may not be 'authentic' but it really hits the spot on an October evening.
5 lb. top of boneless beef roast - your preference.
1 tsp. salt
10-15 peppercorns, crushed
1 onion, sliced thinly
1 c. dry red wine - I use whatever homebrewed Red I have available.. this year it will be a Syrah.
2 tbsp. pickling spice
2 bay leaves
1/2 c. gingersnaps, crushed
Two days before you plan to use it, put the beef in a deep glass Pyrex bowl. Mix the wine, salt, peppercorns, onion slices, bay leaves and pickling spices with 2 cup water in a saucepan and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil and refrigerate for at least 2 days, turning the meat in the marinade twice a day.
Preheat the oven to 350 degrees. Melt some shortening in a covered roasting pan. Remove the meat from the marinade, pat it dry and brown it well on all sides. Drain off the fat, strain the marinade and pour it over meat. Cover and cook in the oven for 2 to 2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add gingersnaps stirring until the gravy is smooth and thickened. Slice the meat, pour the gravy into a sauce bowl and serve with the sauerbraten.
option. add 1/2 cup of sour cream to the sauce.
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You bastard. I can't turn in after that assault on the language. -shecky
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