Dave's Garden Cookbook: Sauerbraten with Gingersnap Gravy
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3 to 4 lb. beef chuck roast
2 medium onions, thinly sliced
1/2 lemon, thinly sliced
1 1/2 c. red wine vinegar
2 bay leaves
2 3/4 c. water
6 to 8 whole cloves
1 Tbsp. salt
1 Tbsp. sugar
1/4 tsp. ground ginger
1/3 c. broken gingersnaps
Instructions
Combine meat, onions, lemon, vinegar, bay leaves, 2 1/2 cups water, cloves, salt, sugar and ginger in large bowl. Turn meat in bowl to cover thoroughly. Cover and store in refrigerator 36 hours to 3 days. Turn meat twice daily. Do not pierce with fork, use tongs. Remove meat; wipe dry. Brown in 2 Tbsp. hot oil. Add marinade; cover. Cook for 3 to 4 hours or until tender. Remove meat to platter. Combine 3/4 c. strained marinade, 1/4 c. water, and broken gingersnaps. Cook and stir for a few minutes to thicken. Serve gravy and meat with noodles. 6 to 8 servings.
