This recipe from Diane Rauh of Des Moines took first place in our beef sauerbraten competition, and took first place overall among the sauerbratens at our Iowa State Fair Contest in 2013!
1-1/2 Cup water (divided)
1-1/4 Cup Traditional Balsamic (divided)
2 large onions, sliced (divided)
1 medium lemon, sliced
15 Whole Cloves, (divided)
6 Bay Leaves (divided)
6 Whole Peppercorns
2 Tbsp sugar
2 tsp salt
1 beef sirloin tip roast (approx 3 pounds), cut into 8 pieces
1/4 tsp pepper
12 gingersnap cookies, crumbled
In a large resealable plastic bag, combine 1 cup water, 1 cup balsamic vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt. Mix the marinade well, then add roast pieces. Seal bag and turn to coat. Refrigerate meat in the marinade overnight, turning occasionally.
Drain and discard the marinade. Place beef roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover the slow-cooker and cook on low for 6-8 hours, or until meat is tender. Remove roast to a platter and keep warm. Discard bay leaves and cloves from the pan juices, and transfer liquid to a small saucepan. Stir in gingersnaps, cover and cook on the stove on high heat for 10-15 minutes, or until gravy is thickened. Slice the roast, and serve with gravy.
Makes 8 servings.