Eclectic Saurbraten
| Yield: | 1 Servings |
| Categories: | Beef, German |
| 4 1/2 | lb | Boneless beef roast (round |
| Or sirloin tip) | ||
| Marinade: | ||
| 1 | lg | Onion -- coarsely chopped |
| 1 | lg | Carrot -- peeled and sliced |
| 1 | lg | Stalk celery -- chopped, |
| Leaves incl | ||
| 2 | Cloves garlic -- chopped | |
| 2 | c | Dry red wine |
| 1/2 | c | Red wine vinegar |
| 20 | Black | |
| 2 | sm | Sticks cinnamon |
| 10 | Juniper | |
| 5 | Bay leaves | |
| 1/2 | ts | Thyme |
| 1/4 | c | Fresh parsley -- chopped |
| For cooking the meat: | ||
| 1/3 | c | Cooking oil |
| 2 | tb | Brown sugar |
| To finish the sauce: | ||
| 1 | c | Crushed ginger snaps |
| 1/2 | c | Sour cream |
| 2 | tb | Flour |
| Peppercorns | ||
| Berries (or 1/2 cup gin) |
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