On Fri 14 Oct 2005 12:47:43p, Nancy Young wrote in rec.food.cooking:

> 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

Basically, it's braised or cooked like pot roast, Nancy. Cooked at a bare
simmer, and will take several hours, nice and slow.

The diced carrots mentioned with the onion and celery are added while the
meat is marinating, then cooked with the meat during braising. She
apparently adds other carrots later to be "just done" as the dish is
completed.

I would use white wine vinegar, but either would taste good. I would not
get a wine vinegar that contains other flavors.

--
Wayne Boatwright *¿*
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