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home > recipes > meat > sauerbraten with gingersnap gravy
from New York, USA 1 boneless 4 lb beef shoulder ( clod ) roast 1 large onion sliced 3 large carrots sliced Marinade & Gravy: 1 cup white vinegar 1 cup white sugar 1 heaping Tbs. pickling spice 2 bay leaves Gingersnaps cookies , 1/4 cup pulverized boxed store-bought kind or Flour to thicken gravy ( optional ) This is how my father always prepared our family's sauerbraten. There are varied recipes chef's have , but we think this the easiest and best with superb flavor and delightful gravy.I have updated the recipe using a ziplock bag and not a crock for marinating. In a saucepot combine the vinegar, sugar, spice, bay leaves, onions and carrots and bring to a rolling boil. Pour immediately over the roast which as been placed in a crock or glass bowl ( non metal ) . Let cool to room temperature. The old way is to marinate the meat in the crock but I transfer the meat and marinade into a heavy duty ziplock plastic bag. I then place the bag into a bowl or crock again for convenience of turning the bag. Place marinating meat in a cold area ( such as a root cellar, cold basement etc. ) in your home. Let marinade about 3 to 5 days.-( the longer- better flavor) , turning meat in the bag at least twice a day-. The meat won't spoil in the pickled mixture but if you feel uncomfortable you can place the meat in the refrigerator. When ready to cook, remove roast from marinade and salt and pepper the meat. Place meat in roasting pan and pour over marinade. Seal pan tightly with heavy duty aluminum foil. Roast at 325F 3 to 4 hours ( baste meat with liquid every hour ) until meat is fork tender. Remove meat to a platter. Strain liquid from the roasting pan into a sauce pan, reserving the carrots for garnish. Thicken liquid with some flour or pulverized gingersnaps and stir to make desired thickened gravy. Serve this sauce over slices of meat, garnished with some of the carrots. Accompany sauerbraten with items such as red cabbage, potato pancakes, potato dumplings or wide egg noodles. Sauerbraten reheats well and I prefer to serve it the following day since the meat slices best when cold and reheated. I hope you enjoy this simple but delicious family recipe of mine. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Sauerbraten with Gingersnap Gravy


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(posted April 5, 2002)

from
New York, USA

1 boneless 4 lb
beef shoulder ( clod ) roast
1 large
onion sliced
3 large carrots sliced
Marinade & Gravy:
1 cup white
vinegar
1 cup white
sugar
1 heaping Tbs. pickling spice
2 bay leaves

Gingersnaps cookies , 1/4 cup pulverized boxed store-bought kind
or
Flour to thicken gravy ( optional )

This is how my father always prepared our family's
sauerbraten. There are varied recipes chef's have , but we think this the easiest and best with superb flavor and delightful gravy.I have updated the recipe using a ziplock bag and not a crock for marinating.

In a saucepot
combine the vinegar, sugar, spice, bay leaves, onions and carrots and bring to a rolling boil. Pour immediately over the roast which as been placed in a crock or glass bowl ( non metal ) . Let cool to room temperature. The old way is to marinate the meat in the crock but I transfer the meat and marinade into a heavy duty ziplock plastic bag. I then place the bag into a bowl or crock again for convenience of turning the bag.

Place marinating meat in a cold area ( such as a root
cellar, cold basement etc. ) in your home. Let marinade about 3 to 5 days.-( the longer- better flavor) , turning meat in the bag at least twice a day-.
The meat won't spoil in the pickled mixture but if you feel uncomfortable you can place the meat in the refrigerator.
When ready to cook, remove
roast from marinade and salt and pepper the meat. Place meat in roasting pan and pour over marinade. Seal pan tightly with heavy duty aluminum foil. Roast at 325F 3 to 4 hours ( baste meat with liquid every hour ) until meat is fork tender.

Remove meat to a platter.
Strain liquid from the roasting pan into a sauce pan, reserving the carrots for garnish. Thicken liquid with some flour or pulverized gingersnaps and stir to make desired thickened gravy. Serve this sauce over slices of meat, garnished with some of the carrots.

Accompany
sauerbraten with items such as red
cabbage, potato pancakes, potato dumplings or wide egg noodles.

Sauerbraten reheats well and I prefer to serve it the following day since the meat slices best when cold and reheated.
I hope you enjoy this
simple but delicious family recipe of mine.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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