Beat eggs well, and add alternately with the milk to the dry ingredients. Mix together flour, salt, white pepper, and nutmeg. Good served with red cabbage (that pickled type in the jar) and buttered wide noodles or SPAETZLE:ġ cup all-purpose flour …………………………………1/4 cup milkĢ eggs…………………………………………………….1/2 tsp ground nutmegġ pinch ground pepper…………………………………. Arrange on platter pour extra gravy on top. In small bowl mix sour cream with flour stir/whisk into cooking juices and cook, stirring, until sauce is thickened and smooth.
Strain cooking juices into large saucepan. Add 1 cup of reserved marinade and cook meat 2 hours longer, or until tender. Pour boiling water around meat sprinkle in crushed gingersnaps and simmer ( covered ) for 1-1/2 hours turn often. In Dutch oven or large cast iron skillet, brown meat on all sides in hot oil. Remove meat from marinade dry well with paper towels and strain marinade into a bowl. Pour vinegars and water over meat chill covered for FOUR (4) days (yes!) Turn meat twice each day ( that’s why it’s easiest in the baggie J ) Add onions, peppercorns, cloves & bay leaf. Put beef into deep ceramic or glass bowl ( or in big zip-lock baggie in bowl ).
#SAUERBRATEN GRAVY RECIPE PLUS#
A few parts of Germany even serve it with Homemade Kartoffelpuffer.SAUERBRATEN with GINGERSNAP GRAVY plus SPAETZLEĤ lb. 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.
0 kommentar(er)
