Sauerbraten With Pickling Spice
|Beef pot roast||4 Pound|
|Ground ginger||1 Teaspoon|
|Cider vinegar||2 Cup (32 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Onions||2 Medium, sliced|
|Whole pickling spice||2 Tablespoon (Mixed)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour/6 gingersnaps, crushed||1 Tablespoon (Adjust Quantity As Needed)|
Rub meat with salt and ginger; put in large bowl.
Combine remaining ingredients except fat and flour; bring to boil and pour over meat.
Cover and put in refrigerator for 3 days.
Turn meat once each day.
Remove meat from pickling liquid; reserve liquid.
Dry meat with paper towel.
Brown meat on all sides in fat in heavy kettle.
Put on rack; add 1 cup reserved pickling liquid and half the onions and spices from liquid.
Cover tightly and simmer very slowly for 3 1/4 hours, or until tender, adding more liquid as needed.
Remove meat to hot platter.
Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups.
Skim off excess fat.
Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps.
Serve with sliced meat, mashed potatoes, rice, or potato dumplings.
Makes about 6 servings.