Sauerbraten

First, let me introduce this Sauerbraten as a combined recipe of my father's (James Bauernfeind) my sister's (Mary Ellen Katilus and Patricia Muens) with a tiny bit of adjustments by myself to ensure clarity and flexibility.  The bottom line is this is a tried and true sauerbraten used many times over the years.

1 Top Round or Bottom Round

Vinegar

6 whole cloves

Bay Leaves

1 Large onion

Sugar

Pickling spice

Ginger snaps

Butter

Flour

Shortening

Salt

Pepper

Assemble the Marinate:  Vinegar, 6 whole cloves, 2 bay leaves, 1 large onion cut up, 1 tbsp salt, 1 tbsp sugar, 2 tbsp pickling spice, 1 tsp pepper.  The amount of vinegar to use will depend on the container in which you will put the meat in to marinate; so, after putting the meat in the container and adding the ingredients above, you add vinegar until the meat is immersed in liquid halfway.  Then you add water to cover the meat completely.  Covering meat with 1/2 brine and 1/2 water.  Marinate for two/three days turning the meat over every day.

Once you've sufficiently marinated the meat, drain the liquid through a strainer, retaining the liquid and discarding the remaining ingredients left in the strainer.  Using a large frying pan or pot add 3 tablespoons of oil and brown the meat on all sides.  Then add the captured liquid, but don't cover the meat completely.  Add most of a small box of crushed ginger snaps (about 10 or 12) saving 1/4 (about 6 to 8) for later.  Cook slowly on the stove for approximately four to five hours.

Once cooked, remove the meat to make this gravy:  Remove the liquid from the pan or pot and keep it in a large container for immediate use in making the gravy   In the pot/pan melt a half stick of good butter, adding 1 tablespoon of sugar and 5 tablespoons of flour.  Mix this slowly but continuously on medium heat until the mixture starts to turn brown then add the liquid from the meat.  Crush and add the remaining Ginger Snaps. Increase heat until this now gravy begins to boil and thicken. Turn down heat to keep warm.

Serve this with potato pancakes, red cabbage, and green beans.