This is my German mother's original recipe for Sauerbraten. We have this every year at Christmas. The key to this recipe is to allow the roast to marinate for the full 3 days.
Category: not set
Cuisine: not set
1 1/4 cups celery diced
MARINADE INGREDIENTS:
1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion thinly sliced
1 tablespoon black peppercorns coarsely crushed
1 tablespoon juniper berries coarsely crushed
2 leaves
2-3 Tablespoons Sauerbraten Spice
4 pounds boneless beef roast preferably bottom round
ROASTING/ SAUCE INGREDIENTS:
3 tablespoons butter
2 1/2 cups onions diced
2 1/2 cups carrots diced
2 tablespoons flour
1/2 cup water
3/4 cup gingersnap cookies crumbled
1 teaspoon salt
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