An immersion blender will help you with the thicker chunks of ginger snaps. Use gravy master or kitchen bouquet if you wish the gravy to be darker. Place remaining marinade in a saucepan on low. Pour in 500 ml of water, bring to the boil and stir in the contents of the Knorr Sauerbraten bag. To prepare, fry the meat on all sides in 1-2 tablespoons of oil. Remove roast to slow cooker, if using, or place on a plate. For this true German meal you will need 500 g beef. Then add some water to the bag and continue until you have ginger snap mush. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat. Add the prepared gravy (see below) to the sliced roast pieces.Ĭrush the ginger snap cookies in a plastic bag. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. 4 pounds boneless beef roast preferably bottom round. 1 Tablespoon juniper berries coarsely crushed (gin can be used as an alternative) 2 bay leaves. Add about 1/2 of the marinade to the roasting pan.Ĭover and bake at 325-350 for 3 hours. 1 Tablespoon black peppercorns coarsely crushed. Marinate for 4 days before you cook the meat. Place your uncooked meat into a coverable non aluminum container and pour the hot marinade over it, then let it cool before refrigerating. Flip the roast over twice a day.Īfter marination, strain and discard the spices. Place all ingredients into a stainless steel sauce pan and bring to scalding (don't boil). Apple cider vinegar will give the meat a milder flavor with the same tenderness. If you wish for a stronger flavor, use white vinegar. Stirring occasionally and turn over the roast one time. Add the meat again and braise covered on low heat for about 60-90 minutes. Stir in the content of the bag and boil up. De-glaze with the liquid, salt and pepper to taste. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Add the red wine, red wine vinegar and water. Melt butter in a pan, add the flour and brown. Ready to make some Sauerbraten Let’s get started Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Discard the vegetables and set the liquid aside. Remove the meat from the pan and strain the vegetables from the liquid. Pour the water in the meat juice and bring to a boil. The German Sauerbraten with Raisins and Gingerbread Sauce recipe out of our category Winter spice treat EatSmarter has over 80000 healthy & delicious. Simmer for about 2 hours covered on medium high heat, turn the meat every half hour. Marinate the roast for two-four days in the water / vinegar / pickling spices / bay leaves. Sear the roast beef from all sides and remove. Copy Sauerbraten (simple & authentic) with Gingersnap GravyĤ pounds Sirloin Tip (Beef) (Also acceptable: chuck roast, rump roast, or beef bottom sirloin tip)Ģ cups Apple Cider Vinegar (Or white vinegar)
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