May 13, 2015
"A classic German dish. THIS TAKES TWO DAYS. Don't skip the gingersnaps, they make the recipe! I use the Nabisco gingersnaps that come in a box (the hard kind)."
- Serving Size: 1 (615.5 g)
- Calories 636.6
- Total Fat - 24.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 207.5 mg
- Sodium - 937.2 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 2.3 g
- Sugars - 13.9 g
- Protein - 77.8 g
- Calcium - 111.7 mg
- Iron - 7.5 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.4 mg
Combine first 8 ingredients in large saucepan and bring to a boil. Remove from heat and cool to room temperature.
Place beef in bowl slightly larger than beef. Pour cooled marinade over. Cover and chill in refrigerator 2 days, turning beef twice daily.
Preheat oven to 350F.
Remove beef from marinade and place in roasting pan; reserve marinade.
Roast beef until tender, about 2 hours. Transfer beef to carving board; tent with foil to keep warm.
Pour any accumulated juices from roasting pan into marinade. Strain marinade into roasting pan.
Mix oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes.
Gradually mix in 2 cups marinade, (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes.
Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season with salt and pepper.
Slice beef and arrange in a large baking dish.
Pour sauce over beef. Serve.
Tips & Variations
No special items needed.