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.

Ingredients 

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

All-purpose flour

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

Method 

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.