Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Saurebraten & Ginger

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

10 servings

Prep

20 min

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds buffalo rump roast
2 each onions
sliced
Camera
8 each peppercorns
* Camera
4 each cloves, whole
* Camera
1 each bay leaves
* Camera
1 cup white vinegar
mild
Camera
1 cup water
Camera
½ cup apple cider vinegar
Camera
¼ cup vegetable oil
Camera
½ teaspoon salt
Camera
2 cups water
boiling
Camera
10 each ginger snap cookies
*
½ cup sour cream
Camera
1 tablespoon unbleached all-purpose flour
Camera

Ingredients

Amount Measure Ingredient Features
1.8 kg buffalo rump roast
2 each onions
sliced
Camera
8 each peppercorns
* Camera
4 each cloves, whole
* Camera
1 each bay leaves
* Camera
237 ml white vinegar
mild
Camera
237 ml water
Camera
118 ml apple cider vinegar
Camera
59 ml vegetable oil
Camera
2.5 ml salt
Camera
473 ml water
boiling
Camera
1E+1 each ginger snap cookies
*
118 ml sour cream
Camera
15 ml unbleached all-purpose flour
Camera

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 plater and pour extra sauce over it.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 35628% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 203mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 119g
Vitamin A 1% Vitamin C 3%
Calcium 3% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe