Saurebraten & Ginger Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Rump roast, beef, boneless
2 each: Onions, thinly sliced
8 each: Peppercorns,
4 each: Cloves, whole
1 each: Bay leaf,
1 cup: White vinegar, mild
1 cup: Water,
1/2 cup: Cider vinegar,
1/4 cup: Vegetable oil,
1/2 tsp: Salt,
2 cup: Water, boiling
10 each: Gingersnaps,
1/2 cup: Sour cream,
1 tbsp: Unbleached flour,
Directions:
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat; chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with paper
towels, and strain the marinade into a bowl. Reserve onions and 1
cup marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around the
meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2
hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
hours or more, until tender. Remove the meat and keep it warm. Strain
the cooking juices into a large saucepan. In a small bowl mix sour
cream with flour. Stir it into the cooking juices and cook,
stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated plater and pour
extra sauce over it.
Source from luhu.jp
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat; chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with paper
towels, and strain the marinade into a bowl. Reserve onions and 1
cup marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around the
meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2
hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
hours or more, until tender. Remove the meat and keep it warm. Strain
the cooking juices into a large saucepan. In a small bowl mix sour
cream with flour. Stir it into the cooking juices and cook,
stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated plater and pour
extra sauce over it.
Source from luhu.jp