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Sauerbraten- Amish Pot Roast
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4 lb. beef roast, preferably chuck, rump or round
12 peppercorns, black
1 carrot
1 tablespoon sugar
salt and pepper to taste
1 pint vinegar
4 bay leaves
4 whole cloves
6 medium onions
12 gingersnaps
Wipe meat with damp cloth and then sprinkle thoroughly with salt and
pepper. Place meat in an earthen dish and add vinegar and enough water to
cover. Add the bay leaves, peppercorns and cloves, and let stand tightly
covered for 5 days in a cool place. Cut carrots in strips; slice onions.
Put meat in a dutch oven and brown well on all sides. Add the carrots and
onions and 1 cup of the spiced vinegar. Cover tightly and cook over low
flame about 3 hours or until meat is tender. When meat is cooked, add the
sugar and crumbled gingersnaps and cook for 10 minutes. This makes
delicious gravy. If necessary, more of the spiced vinegar may be added.
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