Place meat in a gallon size plastic bag. Add all ingredients except oil, brown sugar and gingersnaps. Seal bag and make sure meat is covered with liquid. Put in a 13X9 dish and refrigerate for 24 to 48 hours, turning bag of meat several times to season evenly.
Remove meat from marinade, drain well. In large fry pan or dutch oven, brown meat on all sides in hot oil. Add strained marinade. Add more water if necessary to cover meat. Cover and simmer 2-1/2 to 3 hours or until tender.
Remove meat to platter. Spoon fat off juices. Add brown sugar and gingersnaps to juices. Cook until mixture comes to a boil, stirring constantly. If necessary, thicken juices with a little corn starch or if too thick add a little water or some of the remaining marinade. Pour over meat or serve in a separate gravy bowl.
Serving
Suggestions
Serve with potato pancakes, potato dumplings or egg noodles.
Originally Submitted
1/21/2012
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