SNAPPY SAUERBRATEN

SNAPPY SAUERBRATEN

1 cup water
2/3 cup tarragon vinegar
½ cup sliced onions
1/3 cup burgundy
¼ cup sugar
2 Tbsp. beef concentrate
1 Tbsp. Worcestershire sauce
1 tsp. peppercorn
½ tsp. pickling spices
¼ tsp. whole cloves
1/8 tsp. ground ginger
2 bay leaves crumbled)

6-lb. beef brisket (boned, rolled and tied) or 6-lb. arm bone pot roast. In a large glass or porcelain baking dish; pour marinate over meat. Cover, basting occasionally. Marinate 4-5 days in refrigerator. Bake in marinade in preheated oven 4 hours, basting frequently. Remove from heat, prepare gravy and ladle over slices of meat.

Yield: 6-8 servings.

GINGER SNAP GRAVY

½ cup ground gingersnaps, ¼ cup water and 2 Tbsp., flour to form paste. Add to the strained meat marinade, blend well. Keep on low heat for 10 minutes, stir until thick. Add water as needed to thin gravy.

Yield: Makes 2 cups.