Recipe of the Week: Old World Sauerbraten, by G.M.


  • 3½ to 4 lbs beef rump or sirloin tip
  • 1 cup water
  • 1 cup vinegar
  • 1 large onion, sliced
  • 1 lemon, sliced (unpeeled)
  • 10 whole cloves
  • 4 bay leaves
  • 6 whole peppercorns
  • 2 Tbsp salt
  • 2 Tbsp sugar
  • 12 gingersnaps, crumbled


  1. Place the meat in a deep ceramic or glass bowl.
  2. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar; then pour it over the meat.
  3. Cover and refrigerate for 24 to 36 hours, turning the meat several times during marinating.
  4. Place beef in a slow-cooking pot.
  5. Pour 1 cup of marinade over the meat.
  6. Cover and cook on low for 6 to 8 hours.
  7. Place the meat on a serving platter, then strain the meat juices and return them to the pot. Turn the control to high and stir in gingersnaps.
  8. Cover and cook on high for 10 to 15 minutes, then pour over meat.

Makes 8 servings.

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