German Sauerbraten with Gingersnap Gravy and Braised Red Cabbage with Green Apples

One of our most favorite meals given to me by my mother-in-law, Rosemary. This roast takes a few days of planning, but it is well worth the effort; your family will appreciate your investment.

Ingredients:

1 4lb. chuck roast season
2 tsp. salt
1/4 pepper

Marinade:
2 cups water
2 cups cider vinegar
2T pickling spice
1/2 cup brown sugar
2 bay leaves
2 yellow onions, sliced
1/2 cup red wine

Gravy:
20+ crushed gingersnap cookies
1 cup sour cream

Boil marinade ingredients for 3 minutes. Pour hot marinade over roast (seasoned with salt and pepper) in a baking dish. Cover and refrigerate roast for 24-72 hours. Turn roast daily 2 times/day.

Preheat oven 350 degrees.
Remove roast from marinade. Pat dry and reserve liquid on side. Brown roast in butter - 5 minutes/side. Place roast back in clean/dry roasting dish. Bake roast for 2 +hours (until desired tenderness) or in a crock pot, on high, 5-6 hours.

When roast is almost done: Strain marinade with a fine mesh strainer. Use liquid for base of gravy. In a saucepan, bring liquid to a boil. Reduce heat and stir in crushed gingersnap cookies. You may want to add more (or less) depending on your desired thickness. When roast is ready to serve, stir in sour cream to gravy/cookie sauce.

Serve with lingonberries or juniper berries, mashed potatoes and Braised Red Cabbage with Green Apple (following post).