Old German Sauerbraten
|Yellow onion||1 Large, sliced|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Carrot||1 Small, peeled and sliced thin|
|Mixed pickling spice||2 Tablespoon, tied in cheesecloth|
|Grated lemon rind||1 Teaspoon|
|Boneless bottom round roast||1 1⁄2 Pound|
|Crumbled gingersnaps||3 Tablespoon|
In a 4 quart flameproof enameled or glass casserole, bring the onion, vinegar, water, wine, carrot, pickling spice, lemon rind, and salt to a boil.
Adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes; cool to room temperature.
Add the roast, turning to moisten evenly; cover and refrigerate for 3 days, turning the beef once or twice.
Preheat the broiler.
Remove the beef from the marinade, pat it dry, and place in an ungreased shallow baking pan.
Broil about 4 inches from the heat, turning occasionally, until brown on all sides about 10 minutes.
Reduce the oven temperature to 350°F.
Bring the marinade in the casserole to a simmer over moderate heat and add the beef.
Cover, transfer to the oven, and cook for 2 to 2 1/2 hours or until the beef is tender.
Slice the beef 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter and keep warm.
Remove the spice bag, then puree the cooking liquid and the gingersnaps in an electric blender or food processor.
Pour the sauce over the meat and serve, if you like, with Grated Zucchini Pancake,