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Boulevard Inn Sauerbraten
5 pounds beef rump roast, sirloin tip or inside round (cut into 2- or 3-inch cubes)
6 cups vinegar
8 cups water
2 cups dry red wine
1 tablespoon pickling spice
1 cup sugar
1 orange, sliced
2 lemons, sliced
1 onion, sliced
1 tablespoon salt
2 ribs celery, chopped
1 carrot, chopped
1/2 cup crumbled gingersnap cookies
1/4 cup raisins
1/2 cup sour cream
1/3 cup packed brown sugar
Place meat in non-reactive (crock-type) container.
To make marinade, combine vinegar, water, wine, pickling spice, sugar, orange, lemons, onion, salt, celery and carrot. Pour marinade over meat and refrigerate, covered, 5 to 6 days.
When ready to prepare, preheat oven to 425 degrees.
Remove meat from marinade. Brown meat in roasting pan in preheated oven just until browned. Reduce oven temperature to 350 degrees.
Strain marinade and add enough of the liquid to cover meat. Cover and roast in 350-degree oven until meat is tender, about 31/2 hours.
Remove meat from pan, and add gingersnaps and raisins to pan. Cook until thickened and strain liquid, discarding solids.
Return liquid to pan and add sour cream and brown sugar. Return meat to pan and heat through if needed, stirring occasionally.
Makes 10 to 12 servings.
Source: Gary Strothmann - Inn Owner, Milwaukee, Wisconsin
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