Sauerbraten: ingrediences : chuck roast 4-5 lbs (serves 4-6)
pickling spices (find in any spice shelf )
cheese cloth (find in baking isle)
one large onion quartered skin on
apple cider vineger(large)
bacon grease(cook lb for later save grease)
flour (enough to lightly flour meat)
salt and pepper
In a large bowl add meat, onion, and pickling spice which is wrapped in cheese cloth ans tied with string. cover and place in fridge for 1,2,or 3 days. Depending how sour you want it.(Grandma B did for three days ) (my mother did for 1 or 2 days).
Remove from fridge when ready.
Rinse meat and pat dry on all sides , lightly flour on all sides
heat bacon grease in large pot ( use wooden spoon handle end to ck if hot enough, if ready the grease will bubble around spoon)3 tbl spoons.
Place meat into grease and brown meat on all sides. about 10 mins on all sides. remove meat to plate . Pour off about 1 tbl spoon of grease. Add vinegar to pot and scrape up brown meat drippings. add meat. Be sure to remove onion and spices.
Bring to boil then reduce to low heat. Cover. Cook on low for 4 hrs, checking occasionally with fork for tenderness.
This is no more then making a pot roast.
When the meat is falling apart, remove to platter.
Gravy: ingredience : box of ginger snaps
once meat is removed take two hand fulls of ginger snaps and add them to vinegar left(sometimes you have to add more vinegar and some beef broth. It will get real thick real fast so watch it and add more liquid to the consistancy of your liking. add salt and pepper to taste.
put gravy in gravy boat or bowl so all can take as much as they want on their meat and pot balls.