Recipe - Maders Restaurant Sauerbraten

3 cup Red wine vinegar
2 cup Cold water
1 md Onion; minced in large pieces
2 tablespoon Pickling spice
One fourth cup Salt
1 Carrot; cut or sliced up
4 pound Beef sirloin roast
One fourth cup Packed brown sugar
One fourth Gingersnaps; (up to One half lb.
depending on thickness
desired)

Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle
meat in this brine in refrigerator seven days, turning occasionally.

When ready to cook, remove meat from brine. Save brine to make gravy later.

Roast meat in roasting pan, uncovered, in 325degree oven 1One half hours or
until brown on both sides and almost done.

Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat
while roasting, until sugar is dissolved and meat is browned.

In mediumsize saucepan, combine half of brine the meat was pickled in and
any drippings from roasting meat. To this mixture, add gingersnaps and cook
until thick and dissolved. Serve over cut or sliced up meat and dumplings. Makes
about 8 servings.

Printed in the Milwaukee JournalSentinel in 1996.

Recipe by: Mader's German Restaurant, Milwaukee

Posted to MCRecipe Digest V1 #1027 by Mark Scheffler
mds@simba.moneng.mei.com on Jan 21, 1998