This was a hit at a recent dinner party that Besides the vinegar type, followed the recipe exactly. It with homegrown boiled potatoes that were put in a ricer, with butter and milk. So basicallyl I upped the red wine to match the vinegar. Oops - from recent review forgot to say that I misread and for my halved marinade I used 3/4 c vinegar and 3/4 cup red wine. Meanwhile, cook noodles to serve with the sauerbraten. Replace meat in the sauce and cook 1/2 hour longer. Add the crushed gingersnaps, and cook until dissolved. Slowly add the stock, cooking until smooth and thickened. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender. (Purists say it should be 3 days I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. A few parts of Germany even serve it with Homemade Kartoffelpuffer.It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet. Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße. Spoon the gravy over the sliced Sauerbraten and serve immediately. If the flavor is too strong for you, you can dilute it with a little water or broth.) (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. Taste and more sugar, salt and pepper as desired. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing. So check on your roast periodically for doneness.) (Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. Return the roast to the pot.īring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Īdd the raisins, honey and crushed ginger snaps. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Leave about 2 tablespoons of oil/fat in the pot. If using bacon, cook the bacon until done. Reserve the liquid and the vegetables.Ĭook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day. Let it marinate in the fridge for at least 4 days, preferably 7. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Turn off the heat and let the mixture cool down completely. Add the red wine, red wine vinegar and water.īring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Prepare the Marinade: 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. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat. Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Season flour to taste with salt and black pepper in a large bowl. Remove meat from marinade and pat dry with paper towels, reserving marinade. Cover and refrigerate for 2 to 3 days, turning meat daily. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.
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