Place meat in large zip-loc plastic bag; set in a shallow pan.
Pour Sauerbaten Marinade over meat; close bag.
Refrigerate 72 hours (3 days), turning meat occasionally.
Remove meat; pat excess moisture from meat. Strain and reserve Marinade.
In a Dutch Oven brown meat on all sides in hot oil. Drain off fat. Add reserved Marinade, the chopped onion, carrot, and celery.
Cover; simmer about 2 hours or till meat is tender.
Transfer meat to serving platter; keep warm.
Reserve 2 cups of cooking liquid and vegetables in the Dutch Oven.
Stir in gingersnaps and water.
Cook and stir until thickened and bubbly.
Serve with meat and noodles.
Originally Submitted
7/3/2010
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