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Rollbraten am Speiss
Julia Rosien
A tantalizing roast seasoned with a parade of spices and roasted over an open flame or in an oven.
Ingredients
3 pounds bottom round or boneless chuck roast
Salt and pepper
1 cup red wine vinegar
1 cup red wine
2 cups water
6 onions
2 bay leaves
2 1/2 teaspoon salt
Peppercorns
5 juniper berries
6 carrots
3 cloves
Flour
3 tablespoons bacon drippings
15 ginger snaps
Directions
Season meat with salt and pepper and place in large bowl.
Bring vinegar, wine and water to a boil. Add other ingredients (except flour and ginger snaps) and let cool. Pour marinade over the beef, cover and store in the refrigerator overnight, or at least 12 hours.
Remove the meat from the marinade and dry thoroughly with paper towel. Strain the marinade and save in a bowl. Dredge meat with flour.
In a heavy pot or Dutch oven heat the bacon drippings. Add the meat and brown on all sides. Add 2 cups of the marinade and simmer two to three hours. Remove meat from marinade, put on a warm platter and keep warm.
Thicken the gravy left in Dutch oven with ginger snaps and pour over sliced meat.
Suggestions
This pork roast is great with potato pancakes and sweet and sour red cabbage.