Sauerbraten
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
pounds |
rump roast -- trimmed |
|
1 |
cup |
port wine |
|
3/4 |
cup |
cider vinegar |
|
3/4 |
cup |
red wine vinegar |
|
2 |
medium |
onions -- sliced |
|
2 |
whole |
bay leaves |
|
12 |
whole |
cloves |
|
12 |
whole |
juniper berries |
|
1 |
teaspoon |
mustard seeds |
|
1 |
teaspoon |
salt |
|
Gravy |
||
|
2 |
tablespoons |
sugar |
|
8 |
whole |
gingersnap cookies -- crumbled |
| In a large saucepan add wine, vinegars, onion, bay leaves, cloves, juniper berries, mustard seeds, and salt. Heat to boiling. Reduce heat and simmer for 10 minutes. Let cool. In a heavy earthenware bowl place meat and pour the marinade over it. Cover and refrigerate. Marinate for at least 3 days turning the meat twice a day without piercing the meat. Heat oven to 325°F. Place covered pan on middle rack and bake for about four hours. Remove meat from pan and cover and let rest. Strain marinade. Add sugar and gingersnaps to marinade and cook over medium high until thickened. Strain and serve. Makes 6 Servings. |
| Per Serving: 646 Calories; 21g Fat (26.2% calories from fat); 73g Protein; 59g Carbohydrate; 22g Dietary Fiber; 176mg Cholesterol; 624mg Sodium. Exchanges: 1/2 Grain (Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates. |