Sauerbraten With Sauce And Marinade
|Boneless beef roast||2 Pound (Preferably Top / Bottom Round / Rump)|
|Water||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Gingersnaps||6 , crumbled|
|Unsweetened apple juice/Apple syrup||1 Tablespoon (Thick)|
|Thick sour cream||1 Cup (16 tbs)|
Combine ingredients for marinade in a saucepan; bring to boiling.
Set aside to cool.
Place meat in an earthenware pot and pour cooled marinade over it.
Marinate several days, turning occasionally.
Remove meat and pat dry.
Strain the marinade for sauce.
Heat lard in heavy saucepot or Dutch oven; add meat and brown well on all sides.
Add the strained marinade, cover and cook slowly 1 1/2 hours, or until meat is tender, basting frequently.
Add raisins and gingersnap crumbs about 15 minutes before end of cooking time.
Add the apple juice (or syrup) and more seasoning if needed.
Stir in the sour cream.