Here’s the First Place recipe from our Sauerbraten contest at this year’s Iowa State Fair!
2-1/2 Cups water
1-1/2 Cup Red Wine Vinegar
2 medium onions, sliced
1/2 lemon, sliced
12 Whole Cloves
6 Bay Leaves
1 Tbsp sugar
1 Tbsp Salt
1/4 tsp Ground Ginger
1 4 lb beef roast
2 Tbsp lard
6 black peppercorns
Mix water, vinegar, onions, lemons, cloves, bay leaves, sugar, salt and ginger together in a large bowl. Add roast, turning to coat. Cover tightly and refrigerate 36 hrs, turning twice during the day.
Remove meat from marinade and wipe dry with paper towel. Brown meat in hot lard in a heavy pot.
Strain marinade and add liquid to the browned meat. Cover and simmer roast 2 hours until meat is tender.
Remove meat and prepare gravy with 1-1/2 cup pan juices.
*Gingersnap gravy: Combine pan juices and reserved pan juices in a small saucepan. Add 2/3 Cup broken gingersnaps. Cook until thick and bubbly, stirring constantly.