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Classic Saurebraten & Gingersnaps

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Recipe

Saurebraten and Gingersnaps recipe

 

Yield

16 servings

Prep

20 min

Cook

4 hrs

Ready

4 days

Ingredients

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

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

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 25442% 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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