Recipe: Sauerbraten I

A Big Czech meal!

Rather than baking the roast, Mr. Big Food cooked it the Crockpot on low for 12 hours.

SAUERBRATEN I

2 inch thick rib roast, shoulder round, or bottom round

Equal parts vinegar and water (enough to cover roast)

1 Tbsp salt

2 Tbsp sugar

12 cloves

6 bay leaves

2 medium onions, sliced

6 peppercorns

½ lemon, sliced

Butter (for browning roast)

Crushed gingersnaps (for making gravy)

Place meat in a crock large enough for meat to be covered by liquid, and cover meat in a mixture of half water, half vinegar. Stir in remaining ingredients except butter and gingersnaps. Cover meat and refrigerate for 2-3 days, turning meat every day. Remove meat and drain, reserving marinade. Preheat oven to 325^o. Brown meat on all sides in butter. Place browned roast in a roasting pan and stir in marinade with spices. Bake slowly, uncovered, for 2-3 hours depending on size of roast. (Oven temperature can be reduced to 300^o if roast is browning too much. Slow cooking is better.) When roast is done, remove roast to a carving platter, strain spices from cooking juice, and thicken cooking juice into a gravy in a saucepan by adding crushed gingersnaps (to desired thickness) and cooking over medium-low heat.