Janet Wilder > wrote:
>
> Most of the people of German heritage I know who make sauerbraten use a
> rump roast. They marinate for days and days. IIRC, the meat is cooked in
> a braise that contains ginger snaps.

My grandmother consisantly used a tougher cut like
rump, then let it soak in the marinate long enough to
soften. She also used ginger snaps in the gravy as a
thickener.

> I had it in a famous (but I forgot the name) German restaurant in
> Milwaukee and it was fabulous. So wonderful, that it was days before I
> could forget I ate it <g>

One of the reasons I like restaurants is they often do
dishes I had as a kid, but done differently. Sauerbraten
with pickling spices in a different mix and with a
different thickener in the sauce (note to low carbers
with enough patience - simmer drippings without a
thickener and eventually the natural gelatin thickens).
Roladen with a different lining sauce and a filler other
than pickle or sauerkraut.

Once I tried marinating a pork roast in sauerbraten
pickling mixture for two days then roasting. Wonderful.