Sauerbraten II So Tasty

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Sauerbraten II

"This is an antique circle of relatives recipe I've loved for forty years. It does wonders for hard meat."

Ingredients :

15 gingersnaps
four half kilos rump roast
7 potatoes, peeled and quartered
6 carrots, cut into 1 inch pieces
6 stalks celery, reduce into 2 inch portions
1 onion, quartered
2 cubes red meat bouillon
1/2 teaspoon freshly ground black pepper

Instructions :

Prep : 20M	Cook : 6M	Ready in : 6H20M

Line the lowest of a big Dutch oven or sluggish cooker with the gingersnaps. Place the roast at the cookies and cowl with water. Place the potatoes, carrots, celery and onion on top of the beef, and crumble the bouillon cubes into the water. Bring to a boil, reduce warmth and simmer 3 to 6 hours (or 8 hours on low in a sluggish cooker), till meat is tender.

Notes :

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