Slice the meat in 1/4 inch slices add to the hot gravy.Īrrange meat on a heated platter and pour extra sauce over it. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. In a small bowl mix sour cream with flour. 4 pound beef rump roast 2 onions, thinly sliced 8 peppercorns 4 cloves 1 bay leaf 1 cup mild white vinegar 1 cup water 1/2 cup cider vinegar 1/4 cup vegetable oil 1/2 teaspoon salt 2 cups boiling water 10 gingersnaps. Strain the cooking juices into a large saucepan. German Sauerbraten with Gingersnap Gravy - Sauerbraten mit Ingwer Kuchen Sosse The gingersnaps will dissolve into the gravy. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Pour boiling water around the meat, sprinkle in crushed gingersnaps, simmer, covered, for 1 1/2 hours.

In a heavy pot or a Dutch oven brown the meat on all sides in hot vegetable oil. Reserve the onions and 1 cup of marinade. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Pour white vinegar, water, and cider vinegar over the meat chill, covered, for 4 days. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes.

Add onions, peppercorns, cloves, and bay leaf. Since my husband loves German foods, I immediately thought of Sauerbraten. Place the beef roast in a deep ceramic or glass bowl. The gingersnaps will dissolve into the gravy. Check out this great spaetzle recipe from Linda at The Wanderlust Kitchen.German Sauerbraten with Gingersnap Gravy - Sauerbraten mit Ingwer Kuchen Sosse My favorite side dish for this traditional meal is spaetzle. Serve gravy over sliced beef and enjoy.ġ2. Simmer for approximately 10 minutes to allow the gravy to thicken.ġ1. Strain solids from the remaining liquid and add ginger snap cookies to the liquid. Whisk in the gingersnap crumbs and sugar, place the pan over medium-high heat, and bring to a boil. The longer the roast is marinated, the less cooking time required.ġ0. Gently tilt the pan and skim off the fat with a large spoon. Pour reserved marinade over the roast and simmer at medium-low for 2 to 3 1/2 hours. Add the roast back to the pot or Dutch oven.Ĩ. Cook over medium-low heat for 1 to 2 minutes.ħ. Add the vegetables back in and sprinkle with flour that has been flavored with salt and pepper. Remove the roast, leaving 2-to-3 tablespoons of oil in the pot or Dutch oven. Brown roast on all sides, approximately 10 minutes per side.Ħ. Heat vegetable oil in a large pot or Dutch oven over medium heat. Reserve the marinade and strain out herbs and vegetables.ĥ. After 7 days, remove the roast from the marinade and pat dry. Add the rump roast to the Dutch oven with the marinade, cover, and refrigerate 5-7 days for the best results.

Turn off the heat and allow the mixture to cool completely.ģ. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven.Ģ. 1 cup red wine vinegar (can substitute with cider vinegar)ġ.Sauerbraten served with spaetzle and gravy is a traditional, delicious German meal. When he took me to a local grocery store for some souvenir shopping I made sure to bring home ginger snaps for my next sauerbraten, in addition to candy and mustard, of course. Instead of using flour to thicken the gravy, they use ginger snaps. Their recipe was delicious as it was, though during a recent business trip to Germany my colleague shared a tip from his own family’s recipe: Honestly, when people who have never tried it ask me, “What does sauerbraten taste like?” I can only reply, “Like heaven!” In fact, my parents would prepare the marinade and meat on Sunday and we would enjoy it the following Sunday.

Season flour with salt and pepper to taste and sprinkle over pork. Cover and let sit in the refrigerator for 2-3 days to marinate. That is exactly what my mother did with her recipe for sauerbraten. Instructions To prep, place pork, onions, vinegar, water, salt, black pepper, sugar, cloves and bay leaves in a large pot. If you do it right, the rump roast should marinate for at least a week. Sauerbraten and spaetzle was a meal often requested by friends and family. Marje’s friends loved her classic German recipes. I grew up in the midst of poker matches and dinner parties. The Power Of Authentic German SauerbratenĪlong with traveling, my mom loved to entertain. Drinking wine in my mom’s German wine glass while reading her 1955 travel diary.

Sauerbraten with gingersnap gravy