Basic information

Name:
Sauerbraten mit ingwer kuchen sosse(saurebrat
Yield:
10
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Peppercorns
4 lb
 Rump Roast; Beef, Boneless
 Cloves; Whole
2 c
 Water; boiling
 Onions; Thinly Sliced
10 
 Gingersnaps
1/4 c
 Vegetable Oil
1/2 tsp
 Salt
1/2 c
 Cider Vinegar
1/2 c
 Sour Cream
1 c
 White Vinegar; Mild
1 c
 Water
1 Tbs
 Unbleached Flour
 Bay Leaf



Instructions:

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.

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