AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Old fashioned sauerbraten8/8/2023 ![]() ![]() They should all be floating when they are done. Old Fashioned German Sauerbraten is slow cooked marinated beef roast with a savory gingersnap gravy. ![]() I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick.īring a large pot of water to boil and then reduce to a heavy simmer. (Mine tend to be tennis balls or racquetballs. Mix well, and roll into golf-ball or tennis-ball sized dumplings. Add onions, peppercorns, cloves, and bay leaf. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. 1 bay leaf 1 cup mild white vinegar 1 cup water 12 cup cider vinegar 14 cup vegetable oil 12 teaspoon salt 2 cups boiling water 10 gingersnaps 12 cup sour cream 1 tablespoon unbleached flour directions Place the beef roast in a deep ceramic or glass bowl. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. ![]() Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. ![]()
0 Comments
Read More
Leave a Reply. |