Sauerbraten

• Meat

  • 1 (3 1/2 to 4-pound bottom round

• Produce

  • 2 Bay leaves
  • 1 Carrot, large
  • 1 Onion, medium

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 6 Cloves, whole
  • 12 Juniper berries
  • 1 1/3 tbsp Kosher salt
  • 1 tsp Mustard seeds
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1 cup Cider vinegar
  • 1 cup Red wine vinegar
  • 1 tbsp Vegetable oil

• Snacks

  • 18 Gingersnaps (about 5 ounces, dark old-fashioned

• Liquids

  • 2 cups Water

Found on readytoyumble.com

Description

Ingredients

• 2 cups water
• 1 cup cider vinegar
• 1 cup red wine vinegar
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
• ½ teaspoon freshly ground black pepper
• 2 bay leaves
• 6 whole cloves
• 12 juniper berries
• 1 teaspoon mustard seeds
• 1 (3½ to 4-pound) bottom round
• 1 tablespoon vegetable oil
• ⅓ cup sugar
• 18 dark old-fashioned gingersnaps (about 5 ounces), crushed

Directions

• Add the first eleven ingredients (through the mustard seed) to a large, non-reactive pot. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, and let cool.
• Rub the beef with oil and season well with salt and pepper. Heat a large pan or griddle and brown on all sides, about 2-3 minutes per side. Remove from the heat and let stand until the marinade has cooled to less than 110 degrees (it will still be hot, but not painful to place a finger in).
• Add the beef to the pot, and refrigerate for 3-5 days. If it is not fully submerged, flip the beef every 24 hours.
• When you are done marinating, add the sugar to the pot and stir until dissolved. Pre-heat the oven to 325 degrees.
• Cover the pot, and cook in the middle of the oven until tender, 3-4 hours. Alternatively, you can use a slow cooker on high for around 4 hours.
• When the meat is done, remove to a bowl and tent with foil to keep warm. Strain the marinade through a colander to remove the solids, and return the stove top over medium-high heat.
• Add the crushed gingersnaps and whisk until thickened, 4-6 minutes.
• Pass the sauce through a fine mesh strainer to remove any lumps and remaining solids.
• Cut the beef, and serve with plenty of sauce.