RHEINISCHER SAUERBRATEN (BRISKET)
Servings 6
Ingredients
- 4 lbs. beef brisket*
MARINADE:
- 1 tbsp. sugar
- 2 tbsp. pickling spices
- 1 tbsp. tomato puree
- 2 medium onions sliced
- 1 c. water
- ½ c. red wine
- ¾ c. vinegar
- 12 crushed gingersnap
Instructions
- Prick brisket with a fork on both sides and put in roasting pan just large enough to fit.
- Make the marinade by combining sugar, spices, puree, onions, water, wine, and vinegar to a boil.
- Pour over beef; refrigerate, turning once a day for 6 days.
- Drain meat well, reserving marinade.
- Brown meat in a skillet on both sides in oil.
- Strain marinade, discard spices, put onions on meat.
- Roast at 350° for 3 to 31/2 hours until fork-tender.
- Add a little of the marinade as meat cooks.
- 15 minutes before the meat is done, add remaining marinade.
- If necessary, add more wine to make 3 c. gravy.
- Remove meat from gravy; keep hot.
- Add crushed gingersnaps to gravy stirring until thick.
- Serve sauerbraten sliced with buttered noodles.
Notes
*Substitute chuck roast, arm roast or family steak.
