"Nancy Young" > wrote in message
...
>I got this recipe from a friend's mother; it's supposed to be
> delicious. I'd like to make it, but there's something missing ...
> how to and how long to cook it. Any advice? or maybe I'm
> just missing it.
>
> 5 lb rump roast
>
> Marinate for 5 days:
>
> 2 cups wine vinegar
> 2 cups water
> 1/2 teaspoon ground cloves
> Bay leaves
> Salt & Pepper
> 3 medium onions - diced
> 2 large carrots - diced
> 2 stalks celery - diced
> Whole peppercorns
>
> Cover meat with liquid, cover. Refrigerate,
> turn over each day.
>
> Brown meat in fat. Add 2 cups strained
> vinegar mix. I use carrots, adding to mixture
> later on.
>
> Gingersnap gravy:
>
> 2 tablespoons sugar
> 10 gingersnap crumbs
> Add slowly, stirring until mixture thickens.
> Add water if necessary. Salt to taste. Enjoy!
>
> Other questions: Wine vinegar, White or Red?
> I guess this is where she's adding the carrots
> back?
>
> Okay, anyone know about making sauerbraten, do you have those
> 3, 4 answers for me?
>
> Thank you, nancy
>

I would use red wine vinegar although white would work too. After the 5 days
of marination, scrape marinade off the meat and pat dry, then brown as
usual. Once you add the strained marinade back, bring to a simmer on the
stove top then into a 325 oven, covered. Cook to desired tenderness, maybe 2
hours, maybe more depending on the meat. Turn the meat once or twice while
cooking.

Hope this helps. Now I want sauerbraten - I have not had it in ages!


--
Peter Aitken