Sauerbraten is a German dish that is typically made with beef, but can also be made with pork or lamb. The meat is marinated in a vinegar-based sauce for several days, then browned and slow-cooked in the marinade until tender.
Use beef chuck, rump, or round.
Wipe meat with damp cloth and then sprinkle thoroughly with salt andpepper.
Place meat in an earthen dish and add vinegar and enough water tocover.
Add the bay leaves, peppercorns and cloves, and let stand tightlycovered for 5 days in a cool place.
Cut carrots in strips; slice onions.
Put meat in a dutch oven and brownwell on all sides.
Add the carrots and onions and 1 cup of the spicedvinegar.
Cover tightly and cook over low flame about 3 hours or until meatis tender.
When meat is cooked, add the sugar and crumbled ginger snaps andcook for 10 minutes.
This makes delicious gravy.
If necessary, more of thespiced vinegar may be added.