FROM THE ARCHIVES: AND GINGER SNAPS? (via Mike Daley):

Orrin,

The latke recipes made me think of the Sauerbrauten I used to cook for friends and family in the 80�s and 90�s (we�ve again become scattered throughout the lower 48).

Holiday Sauerbraten

Marinade:

2 cups white vinegar

3 cups white wine

1 cup water

2 good sized onions, peeled and sliced

6-7 carrots, peeled and sliced

A �few� peppercorns and whole cloves

4-5 bay leaves

2 tsp salt

1 tsp mustard seeds

�Few� sprigs parsley

Bring to a boil, let simmer for about five minutes. Then cool

Take a 5-6# bottom round or boneless rump roast and place into an ultra-large zip-lock bag, add cooled marinade and refrigerate for 4-7 days (7days is best), turning once each day.

To Cook:

Dry meat with paper towels and SAVE marinade!

Dust roast well with flour and brown in about 2/3 cup of hot oil over medium heat, about 20 minutes. Brown on all sides.

Pour off excess oil and add:

1 large onion, peeled and sliced

6-8 whole cloves

1-2 bay leaves

3 cups reserved marinade, strained

Cover and simmer for about 3 hours, until the roast is �almost� tender.

Remove the meat and strain the marinade.

Return roast and strained marinade to pot.

Make a sweet roux in a small skillet:

Melt 2 Tbl butter in small skillet, then stir in

2 Tbl sugar

3 Tbl flour

Cook, stirring, over low heat until the roux is a rich, nutty brown color

Stir roux into the marinade.

Cover and continue cooking until meat is very tender, about another hour.

Remove meat to a heated platter and keep warm

Sprinkle a cup of finely ground gingersnap crumbs into the gravy. Using a wire whip, cook and stir for 2-3 minutes until the gravy is smooth and slightly thickened.

This is excellent with your favorite Latke recipe. Sweet and sour red cabbage is an excellent side dish.

(Originally posted: 12/22/05)

Posted by Orrin Judd at December 23, 2006 11:20 PM