Three-Day Marinated Gingersnap Sauerbraten

This famous sauerbraten recipe (with red wine, vinegar, onions, spices, & gingersnaps for thickening) marinates for 1 1/2 days, then cooks in a crock pot.

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Ingredients:

• 1 1/2 cups burgundy wine
• 1 1/2 cups red wine vinegar
• 2 medium onions, sliced
• 1/2 lemon, sliced
• 12 whole cloves
• 6 bay leaves
• 6 whole peppercorns
• 1 Tbsp (raw) brown sugar
• 1 Tbsp salt or to taste
• 1/2 tsp ground ginger
• one 3 1/2- to 4-pound beef rump roast
• 2 Tbsp shortening or oil
• 1/2 cup water
• 2/3 cup broken gingersnap cookies

Method

In a large non-metal bowl combine burgundy, vinegar, sliced onions, sliced lemon, cloves, bay leaves, peppercorns, brown sugar, salt, and ground ginger. Add rump roast to mixture and turn to coat. Cover and refrigerate about 36 hours. Turn meat at least twice daily. Remove meat; wipe dry. Strain and reserve marinade. In a skillet brown meat on all sides in the hot oil or shortening. Remove roast and place in a crock pot. Add marinade to crock pot, cover and cook on low-heat setting for 8 to 10 hours. Remove meat. Measure 1 1/2 cups of the cooking liquid into a saucepan. Add the 1/2 cup water and the broken gingersnaps. Cook and stir until sauce is thickened. Serve gravy with roast.

Notes: I begin marinating the meat on Sunday, and I place it in the crockpot on Tuesday or Wednesday morning for a full-bodied mid-week meal. Simply delicious.

Number of servings: 8-10

Submitted By: dnoel1724467
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