Sauerbraten Mit Ingwer Kuchen Sosse(saurebrate 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
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