Sauerbraten The Pennsylvania Dutch and their ancestors have traditionally been meat eaters. The early settlers, however, had to settle for rabbit, wild fowl and venison until their herds were established.
4 pounds boneless, rolled beef chuck or round
Salt and pepper
3 cups white or cider vinegar
3 cups water
4 large onions, sliced
1 bay leaf
1 teaspoon whole black peppercorns
2 tablespoons sugar
10 whole cloves
2 tablespoons lard or vegetable oil
Crumbera Knepp, page 24
3 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup raisins
Rub beef with salt and pepper. Place in a large, stainless, glass or plastic bowl (not aluminum). In a large saucepan, combine vinegar, water, onions, bay leaf, peppercorns,
sugar and cloves. Heat just to simmering; do not boil.
Pour vinegar mixture over beef to partially cover. Cool, then cover and refrigerate 4 to 6 days, turning meat each day.
Remove meat from marinade, reserving marinade. Wipe meat dry. Rub meat with flour. Heat lard or oil in a heavy Dutch oven.
Brown meat on all sides in hot fat. Pour vinegar mixture over beef. Taste and dilute with water if it seems too sour.
Reduce heat. Simmer, covered, 2 to 3 hours or until meat is tender and vinegar mixture cooked down. Prepare potato balls for Crumbera Knepp.
Remove beef and keep warm. Strain liquid and return to Dutch oven. In a cup, mix 3 tablespoons flour with a small amount of water to make a paste; whisk into liquid in Dutch oven.
Bring to a boil and cook, whisking, until thickened. Add ginger, allspice and raisins.
Cook potato balls for Crumbera Knepp. Moisten roast with gravy and serve remainder in a gravy boat.
Serve meat with hot dumplings. Makes 8 servings.