Grandpa's Sauerbraten
My friend Katy inherited her grandfather's hand-written recipe for sauerbraten, which calls for marinating the meat in a vinegar-salt-and-pickling-spice brine for 8 to 10 days!
(For the brine: mix 2 cups water to 2/3 cup vinegar plus one sliced onion, 2 or 3 bay leaves, a tablespoon each of pickling spices and salt.)
She served it on Sunday and it was worth the wait.
After marinating for over a week, you brown the meat in a Dutch oven, then simmer in most of the strained brine (plus onions), covered, over low heat, for 2 1/2 to 3 hours.
For the final touch:
When the meat is almost done, sprinkle 2 tablespoons brown sugar over the meat, then thicken the remaining brine with 3 tablespoons flour and 5-6 crushed gingersnap cookies (!), pour this mixture over the meat and stir to make a thick gravy.
Sehr gut!
(Photo by Joe Viesti from "Celebrations" Travel Calendar.)
10:02:40 AM 
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