MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Saurbraten with Gingersnap gravy
 Categories: Beef, German, Main dish
      Yield: 1 
 
      4 lb Chuck or rump roast
           Salt & Freshly Ground Pepper
      1 c  Red wine Vinegar
  1 1/2 c  Red Wine (Drinkable)
      2 c  Water
      3    Carrots
      2    Onions (sliced)
      1    Leek (Sliced)
      1    Rib Celery (Sliced)
     10    Peppercorns
      3    Whole Cloves
      1    Clove Garlic
      2    Bay Leaves
      2 tb Vegetable Oil
 
  Place meat in a large bowl and cover with vegatables, herbs and
  spices. Set aside.
  
  Bring vinigar, wine and water to the boil. Pour over the meat and
  vegatables. When cool enough, transfer all to a large heavy duty
  "zipper" type bag and force out as much air as possible then seal
  tightly.
  
  Marinade for 3 to 5 days turning at least twice a day.
  Remove meat from marinade and pat dry.
  
  Brown the meat on all sides, in the Vegetable Oil, over a high heat.
  Place in a slow cooker and cook over a low heat for 4 - 5 hrs or
  until the meat almost falls apart. ( you can cook on stove in a heavy
  pot with a lid. Cook on lowest temperature.)
  
  Remove meat and let rest being careful not to break the roast.
  
  FOR GINGERSNAP GRAVY
  
  Strain the vegatables and discard pour the liquid into a large
  saucepan and bring to boil then reduce to simmer.
  Crush 4 - 6 Gingersnaps into fine crumbs and whisk into the simmering
  cooking liquid until it thickens into gravy.
  
  Slice the meat using a very sharp knife. Don't cut too thinly and be
  careful not to break up the meat.
  Serve with plenty of Gingersnap Gravy.
  
  Excellent with Spaetzel and Red Cabbage
 
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