Sauerbraten - 2
Grrrrrgh!
Course : German
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean beef roast
   6                    black peppercorns -- whole
   2      cups          cider vinegar
   2      tablespoons   salt
   2      cups          water
   2      tablespoons   sugar
   2      medium        onions -- peeled sliced thin
     1/4  cup           flour -- for dredging
   1                    lemon -- sliced thin
   6      tablespoons   flour
  10                    whole         cloves
   2      tablespoons   cooking oil
   4                    bay leaves
   6                    gingersnaps
 

Preparation:

Place the meat in a deep bowl. Pour over it the vinegar and water. Add onions, lemon, cloves, bay leaves, peppercorns, salt and sugar. Cover and place in refrigerator for a minimum of two days, no longer than four. The longer it soaks, the stronger the taste. Turn meat at least once a day. When ready to cook, remove meat from liquid and dust lightly with flour, using up to 1/4 cup. Heat oil in large pot or Dutch oven. Brown meat on all sides. Strain marinade, removing and discarding solids, keeping only clear liquid. Add 1 cup marinade liquid to meat in pan, reserving remainder. Cover tightly and cook slowly, over low heat, for about 3 hours, until meat is fork tender. Add more marinade if necessary, to keep 1/2" of liquid in pan. When meat is done, remove from the pan. Crush the gingersnaps and combine with the 6 tbs flour. Blend with 2 cups reserved marinade liquid, then stir into liquid in pan and bring to boil. Cook, stirring until thickened. Serve hot, with meat. Meat is also good cold, sliced.