Sauerbraten With Gingersnap Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Married to a Philadelphia born German, had to learn this from the MIL to keep him happy. Actually, very good and the gravy is wonderful over steamed new potatoes. I always serve with buttered carrots and peas, yeast rolls and butter. Ingredients:
4 lb. chuck roast, rump roast or shoulder roast |
2 sliced onions |
2 bay leaves |
6 whole cloves |
12 peppercorns |
2 teaspoons salt |
1 pint of red wine vinegar |
1/2 cup of water |
2 teaspoons of sugar |
10 crumbled gingersnaps |
1 dill pickle minced very fine |
slurry - made with two tablespoons of flour in one cup of liquid |
Directions:
1. THREE DAYS BEFORE YOU PLAN TO SERVE THIS DINNER
2. place roast in an earthenware bowl (no metal) with the onions and the seasonings.
3. Combine vinegar and water.
4. Heat to boiling and pour over meat.
5. Marinate 3 days in the refrigerator.
6. Turn meat twice a day with two wooden spoons.
7. NEVER PIERCE THE MEAT WITH A FORK.
8. To cook: Drain meat, pat dry.
9. Brown thoroughly on all sides in hot fat in a skillet.
10. Add the marinade, cover and simmer for 3 to four hours until tender.
11. Serve with gingersnap gravy, new potatoes and carrots.
12. Gravy: When meat is done, remove to platter.
13. Pour off any excess fat, skim surface.
14. Add sugar, gingersnaps and pickle, bring up to brisk simmer.
15. Thicken with a slurry (flour/water) or buerre manie (butter/flour).
16. Bring to boil to cook out the raw flour taste and thicken the sauce, pour over sliced roast, surround with steamed new potatoes dressed with butter and parsley. Great family style meal.
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