Pour meat juices from pan and marinade into saucepan, bring to the boil and add corn flour to thicken, Maggi seasoning to taste.įinally add sour cream to make gravy creamy and serve wtih dumplings and vegetables.Ĭook's Note: To modernize this recipe, marinate meat in refrigerator and discard any used marinade - use only fresh marinade in the gravy preparation. Mix corn flour and water to make paste for gravy. Remove meat from the marinade and place in pre-heated oven at 180☌ with a small amount of water to prevent burning and sticking.ĭook until done to your liking. 1 large onion, chopped 3/4 cup packed brown sugar 3/4 cup cider vinegar 8 oz. Pour half the marinade into a large saucepan add half the onions, pickling spices, peppercorns, cloves and bay leaves. In a large bowl, combine the water, vinegar and sugar. Marinating should be allowed to take place over 4-7 days. Steps: In a small bowl, combine salt and ginger rub over roast. Place in cupboard to marinate, turning every day to allow all of the meat to become infused with spices. A homemade rub spices up this tender beef vinegar and gingersnaps add depth to the sauce. Wash and dry beef, place in large cook pot or bowl chop onion and place all other ingredients in bowl to marinate (except for the sour cream and corn flour). This is for the pure German Sauerbraten from Koln, uninfluenced and had not changed for thousands of years. We do not ever use ginger snaps and anything else you may find that sounds American, so the ones I've found are not anywhere near traditional German food. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Being German and never finding a traditional recipe online (no matter how many I have looked at), I asked my Oma for hers. In a Dutch oven brown the meat on all sides in hot vegetable oil.
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