If you like it more sour, you can leave it to marinade for a longer period of time. Slice meat in 1/4 inch slices add to hot gravy. This is one of those recipes that you can certainly experiment with. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. In a small bowl mix sour cream with flour. Season beef liberally with salt in large bowl. In a large bowl, combine the water, vinegar and sugar.
Strain the cooking juices into a large saucepan. 1 large carrot, scraped and sliced 4 slices bacon 2 tablespoons butter 2 large onions, sliced 1 bay leaf 6 cloves 3 tablespoons flour 2 tablespoons sugar lemon juice to taste cup white raisins. Directions In a small bowl, combine salt and ginger rub over roast. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. In a Dutch oven brown the meat on all sides in hot vegetable oil. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
Pour white vinegar and cider vinegar over the meat chill, covered, for 4 days. Add onions, peppercorns, cloves, and bay leaf. Video for German Sour Roast Marinade The Sour Roast The traditional Sour-Roast was made with meat that was rather tough like the meat of an old horse or certain parts of the cattle.
An immersion blender will help you with the thicker chunks of ginger snaps.Place the beef roast in a deep ceramic or glass bowl. Use gravy master or kitchen bouquet if you wish the gravy to be darker. Recipes Cuisine European German Sauerbraten III 4.1 (21) 17 Reviews 1 Photo This is an original German sauerbraten recipe handed down to me. Place remaining marinade in a saucepan on low. Then add some water to the bag and continue until you have ginger snap mush. Cover and refrigerate overnight, turning once or twice. Combine remaining ingredients, except fat and flour bring to boil. fat Flour Rub meat with salt and ginger put in large flat dish. whole black pepper 4 whole cloves 2 tbsp. Add the prepared gravy (see below) to the sliced roast pieces.Ĭrush the ginger snap cookies in a plastic bag. mixed pickling spice 2 bay leaves 1/2 tsp. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. Add about 1/2 of the marinade to the roasting pan.Ĭover and bake at 325-350 for 3 hours. Add the prepared gravy (see below) to the sliced roast pieces. Flip the roast over twice a day.Īfter marination, strain and discard the spices. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. Apple cider vinegar will give the meat a milder flavor with the same tenderness. If you wish for a stronger flavor, use white vinegar. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. Marinate the roast for two-four days in the water / vinegar / pickling spices / bay leaves. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches. Copy Sauerbraten (simple & authentic) with Gingersnap GravyĤ pounds Sirloin Tip (Beef) (Also acceptable: chuck roast, rump roast, or beef bottom sirloin tip)Ģ cups Apple Cider Vinegar (Or white vinegar) Directions Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces.
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