11/25/2023 0 Comments Glen gardner sauerbraten recipeThinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Use pickling marinade and add 1/4 cup sugar to each cup of marinade. Bring the sauce to a simmer over medium heat. Flour and brown marinated meat in small amount of oil. Some people might even say, that Sauerbraten is Germany´s national dish. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. This German pot roast is one of the most famous German dishes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Don't hesitate to adjust the amount of gingersnap cookies to give the sauce your preferred consistency. This classic, but easy, recipe requires advance planning and time (3 days), but it has a flavor and aroma that is incredible. Combine salt and ginger rub over roast in a deep glass bowl. Sprinkle in the flour and cook 1 to 2 minutes. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. Stir in the chopped garlic and chopped thyme and cook 1 minute. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining. Strain the cooking liquid the skim off the fat. Remove beef from marinade, reserve marinade, and dry well. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender. Mix ingredients together, remove all air and marinate for 3 days. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. This Sauerbraten Recipe is my German mothers original. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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