Rheinischer Sauerbraten

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This is from germany's regional recipes" by helga hughes. i had never seen a recipe for sauerbraten that called for apple butter. it adds a really nice flavor!!"!

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Steps

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Select a glass bowl just large enough to take the meat with a little space to spare , and combine in it the carrots , parsnip , cloves , sugar , peppercorns , garlic , thyme and wine.

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Then add the meat.

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In a medium-sized pan , bring the vinegar , water , and bay leaf to a boil.

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Then simmer for 10 minutes before removing and cooling slightly.

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Pour the water-vinegar mixture over the meat , , and store refrigerated for 3 to 4 days , turning meat occasionally.

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Remove the beef and pat dry with paper towels.

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Then salt and pepper all sides.

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Melt butter in a large cooking pot and brown beef in it on all sides.

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Pour in the marinade , including solids.

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Stir in tomato paste , cover , and simmer for 1 1 / 2 hours or until meat is tender.

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Remove meat and pour the broth through a fine sieve.

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Return broth to pot , add gingersnaps , apple butter , and raisins.

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Bring to a boil and thicken with prepared thickener.

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Taste and adjust seasoning as necessary.

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Slice meat , pour a little gravy .

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Ingredients

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beef shoulder, salt and pepper, carrots, parsnip, cloves, brown sugar, peppercorns, garlic clove, thyme, red wine, red wine vinegar, water, bay leaf, butter, tomato paste, gingersnap cookies, apple butter, raisins, all-purpose flour