OLD-WORLD SAUERBRATEN

 1 1/2 cups water, divided

1 1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp Splenda (non-diabetics may use sugar)
2 tsp salt
1 beef sirloin tip roast (3 lbs), cut in half
1/4 tsp pepper

12 sugar-free gingersnap cookies, crumbled, (non-diabetics may use regular gingersnap cookies)

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, Splenda, and salt; mix well. Add roast. Seal bag and turn to coat meat well. Refrigerate overnight, turn a couple of times.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves, and bay leaves. Cover and cook on low for 6 to 8 hours or until the meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10 to 15 minutes or until gravy is thickened.
Slice roast; serve with gravy.

Yield: 12 servings.

 

file photo