Recipe - Crock Pot Sauerbraten

2 One half cup Water
1 One half cup Red wine vinegar
2 md Onions, cut or sliced up
1 Lemon, cut or sliced up
1 tablespoon Sugar
3 Beef bouillon cubes, crush
One fourth teaspoon Ginger, ground
12 Cloves, whole
6 Bay leaves
6 Pepper corns
One half cup Onion, Chopped
One half cup Carrot, chopped
One fourth cup Celery, chopped
1 cup Gingersnaps, broken

In removable liner, combine water, vinegar, cut or sliced up onions, cut or sliced up lemon,
sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add
meat. Cover and refrigerate 36 to 72 hours, turning meat occasionally. The
longer the meat marinates, the spicier it gets. Remove meat from marinade;
strain marinade, reserve one cup. Place chopped vegetables in bottom of
removable liner; place meat on vegetables; pour reserved cup of marinade
over all. Place liner in base. Cover and cook on auto 78 hours or on low
911 hours or on high 5 hours. Remove meat to carving board and let sit 15
to 20 minutes for meat to firm before carving. Add gingersnaps to liquid in
cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on
sauce.
Posted to EATL Digest 19 Dec 96

From: Krista A Schmidt ozett@JUNO.COM

Date: Fri, 20 Dec 1996 21:02:06 EST