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Classic Saurebraten and Gingersnaps

 

Saurebraten and Gingersnaps recipe
16

Yield

16

servings

Prep

20

min

Cook

4

hrs

Ready

4

days

 

Ingredients

4 pounds beef roast, rump
boneless
2 onions
thinly sliced
*
8 peppercorns
*
4 cloves, whole
*
1 bay leaves
*
1 cup white vinegar
mild
1 cup water
½ cup apple cider vinegar
¼ cup vegetable oil
½ teaspoon salt
2 cups water
boiling
10 gingersnap cookies
*
½ cup sour cream
1 tablespoon unbleached all-purpose flour

Directions

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 1½ 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 ¼ inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 25442% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 121mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 63g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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