Sauerbraten Using Wine Vinegar
|Wine vinegar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Instant chopped onions||3 Tablespoon|
|Celery flakes||2 Teaspoon|
|Pickling spice||2 Teaspoon|
|Chuck roast||5 Pound (1 Roast)|
|Sugar||1⁄2 Cup (8 tbs)|
|Gingersnaps||18 , crushed (Dark, Old Fashioned)|
1.Make a mixture of vinegar, water, salt, pepper, onions, celery flakes and pickling spice.
2.Marinate the meat in it and leave covered for 2 hours.
3.Put sugar to the meat and cook on low flame for 3 hours after putting the lid on.
4.Take the meat out in a dish and keep warm.
5.Strain the liquid to take the spices out.
6.Pour the liquid in the pan and add ginger snaps.
7.Cook for 20 more minutes.
8.Serve the meat topped with liquid. Accompany with Potato Dumplings