VOLUME 1 - Kilimanjaro Foods

Dr. Oetker's Sauerbraten
6 Servings
2 lb beef,roasting
1 onion
4 peppercorns
2 cloves
1 bay leaf,small
1 c vinegar
1 1/3 c ,water
1 T shortening
1 salt
1 gingersnaps,crumbled
1 cornstarch
Peel the onion and slice into thin rings. Wash beef, drain it well, and
put in an earthenware bowl with the onion, peppercorns, cloves, bay
leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the
meat to marinate in a cool place for 4 to 6 days. Turn the meat twice
daily, adding additional vinegar and water as needed to keep the
meat covered. Once the marinating is complete, remove the meat and
dry it.
In a pot, heat the shortening. Brown the meat on all sides and salt it
to taste. Carefully add 1 cup hot water from the side of the pot and
crumbled ginger snaps. Leave the pot to simmer gently with the lid on.
Turn the meat from time to time, adding water if necessary. The will
be about 1 1/2 hours. When the meat is ready, serve it with the gravy
in which it has been cooked thickened with a bit of corn starch if
necessary.