Sauerbraten
You can never have too many main course recipes, so give Sauerbraten Head to the store and pick up plum preserves, vinegar, gingersnaps, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes.
Instructions
Place tablespoons of peppercorns and allspice in a cloth bag; crush.
Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp.
Remove to paper towels with a slotted spoon.
In the same pan, brown roast in drippings, over medium heat, on all sides.
Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender.
Chill roast overnight in cooking liquid. Skim off fat.
Heat roast slowly in cooking liquid until heated through, about 1 hour.
Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan.
Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.