Recipe

Sauerbraten With Gingersnap Gravy Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 4 months ago Married to a Philadelphia born German, had to learn this from the MIL to keep him happy. Actually, very good and the gravy is wonderful over steamed new potatoes. I always serve with buttered carrots and peas, yeast rolls and butter. Prep:10000m Cook:360m Servings:8	Notyourmomm
	german roast onion redwine vinegar bay peppercorns tender gingersnap slow cook family style roast dinner daysoak gravy

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Fans

shirleyoma

Ingredients

4 lb. chuck roast, rump roast or shoulder roast

2 sliced onions

2 bay leaves

6 whole cloves

12 peppercorns

2 teaspoons salt

1 pint of red wine vinegar

1/2 cup of water

2 teaspoons of sugar

10 crumbled gingersnaps

1 dill pickle minced very fine

slurry - made with two tablespoons of flour in one cup of liquid

Directions

THREE DAYS BEFORE YOU PLAN TO SERVE THIS DINNER

place roast in an earthenware bowl (no metal) with the onions and the seasonings.

Combine vinegar and water.

Heat to boiling and pour over meat.

Marinate 3 days in the refrigerator.

Turn meat twice a day with two wooden spoons.

NEVER PIERCE THE MEAT WITH A FORK.

To cook: Drain meat, pat dry.

Brown thoroughly on all sides in hot fat in a skillet.

Add the marinade, cover and simmer for 3 to four hours until tender.

Serve with gingersnap gravy, new potatoes and carrots.

Gravy: When meat is done, remove to platter.

Pour off any excess fat, skim surface.

Add sugar, gingersnaps and pickle, bring up to brisk simmer.

Thicken with a slurry (flour/water) or buerre manie (butter/flour).

Bring to boil to cook out the raw flour taste and thicken the sauce, pour over sliced roast, surround with steamed new potatoes dressed with butter and parsley. Great family style meal.

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Comments

shirleyoma 1 year, 1 month ago said:
Oh this brings back memories! The gingersnap gravy is such a great combo with the meat, 3 days of waiting isn't long when you know what is in store!! You have to taste it to believe it.. of course some people who are not used to German food may not like the unusual flavors.. then again.. they may Love it.. I love it!

susan007 8 months, 3 weeks ago said:
Depending on the region one comes from in Germany decides the ingredients and this version with the gingersnap gravy is the one I remember as a child. It is going into my recipe box right now! Thank you, thank you!