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| RECIPE FOR SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS) |
Title: Sauerbraten Mit Ingwer Kuchen Sosse(saurebraten&gingersanps)
Category: German Beef Entree Cookie
Serves: 10
Ingredients:
| 4.00 | lb | Rump Roast; Beef, Boneless | | 8.00 | ea | Peppercorns | | 1.00 | ea | Bay Leaf | | 1.00 | c | Water | | 0.25 | c | Vegetable Oil | | 2.00 | c | Water; boiling | | 0.50 | c | Sour Cream | | 2.00 | ea | Onions; Thinly Sliced | | 4.00 | ea | Cloves; Whole | | 1.00 | c | White Vinegar; Mild | | 0.50 | c | Cider Vinegar | | 0.50 | ts | Salt | | 10.00 | ea | Gingersnaps | | 1.00 | Tb | Unbleached Flour |
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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