Sauerbraten Sauerbraten Mit Ingwer Kuchen Sosse Recipes

AUTHENTIC SAUERBRATEN

Steps:

• 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 gingersna ps, 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.

OLD-WORLD SAUERBRATEN

Steps:

• In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

SAUERBRATEN

Steps:

• Place meat in a bowl, set aside.
• Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
• Remove from heat; cool slightly.
• Pour mixture over meat, and let cool.
• Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
• Remove meat from marinade and drain thoroughly.
• Strain and reserve marinade.
• Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
• Add 1 cup of the reserved marinade, the carrots and onions.
• Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
• If necessary, add more marinade while simmering.
• Remove meat to a warm platter and keep warm.
• Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
• Simmer the gravy for 10 minutes.
• Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

EASY SAUERBRATEN

Steps:

• In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN (SAUERBRATEN MIT INGWER KUCHEN SOSSE)

Steps:

• 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 the 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, turning often.
• Add 1 cup of reserved marinade and cook meat approximately 2 hours or 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.