Phil's Grandmother's Sauerbraten
I remember a table groaning from the weight of food and a round German woman encouraging everyone to eat, eat! Sauerbraten and Red Cabbage. The food of family gatherings at Grandma's house. This recipe is much simpler than Grandma's due to the fact that she never had to make it for eighty people. But the inspiration is Grandma otherwise I'd be like the check out lady at the Winn Dixie - Sauer what?
- 1 boneless pot roast, about 4 pounds (chuck or brisket work well)
- Salt and pepper
- 1 quart Chicken Stock
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 2 large onions, sliced
- 8 to 10 gingersnaps
Sprinkle meat with salt and pepper on all sides. Place in large bowl, cover with sliced onions and pour stock and vinegar over.
Cover and refrigerate for no less than 3 days turning occasionally.
Drain, reserving marinade.
In a Dutch oven or large pot, heat oil and brown roast on all sides. Add onions and reserved marinade. Cover tightly and simmer 1-1/2 to 2 hours or until meat is tender.
Remove roast and cut into thick slices.
Skim fat from pan juices. Stir enough gingersnaps into pan juices to thicken slightly.
Season to taste with salt and pepper.