Brisket Sauerbraten

Marinade:

One 3-5 lb brisket

2 onions, sliced

1 cup red wine vinegar

2 cups beef stock

1 T salt

1 tsp garlic powder

1 tsp pepper

1 T sugar

1/4 cup flour

2 T oil 

2 carrots,  diced

2 celery stalks, diced

10 gingersnap cookies

Method

Add marinade ingredients and brisket to a large bowl, cover and refrigerate for 24 hours.

Remove roast from marinade, wipe dry and dredge in flour. Heat oil in frying pan and brown brisket on all sides. Add browned brisket, marinade, carrots and celery to slow cooker or dutch oven, braise on stovetop or slow cook for 4 hours until meat is fork tender.

Remove brisket to a platter while you make the gravy. 

For gravy, add gingersnaps to remaining marinade in a saucepan and simmer until thickened. 

Serve gravy over sliced brisket, accompanied by German red cabbage and potatoes for an authentic German meal!