GINGERSNAP POT ROAST
A pot roast in the winter is such a comforting dinner and this gingersnap pot roast is delicious. Browning the sides lock in the juices and it picks up the onion, vinegar and ketchup flavors it cooks in. The gravy is fantastic. Adding gingersnap cookies creates a gravy that's savory, spicy, and lightly sweet. Serve with mashed...
Provided by Debbie Lupinacci
Categories Roasts
Time 4h
Number Of Ingredients 9
Steps:
- 1. Roll meat in flour.
- 2. Brown on all sides in a pot (not Teflon coated pot).
- 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
- 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
- 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
- 6. Let meat simmer for 2-3 hours.
- 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
- 8. Put liquid back into pot.
- 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
- 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
- 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.
SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!
GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE
This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night.
Provided by Lnldad
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
- Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
- Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
- Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
- Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 42.3 g, Cholesterol 59 mg, Fat 24 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 7.1 g, Sodium 762.5 mg, Sugar 24.3 g
GINGERSNAP POT ROAST
Make and share this Gingersnap Pot Roast recipe from Food.com.
Provided by Saturn
Categories Roast Beef
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. Cut if necessary to fit crock-pot.
- In large skillet brown roast on all sides in hot oil.
- In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
- In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
- Pour gingersnap mixture over meat.
- Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3
PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY
A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says.
Provided by PalatablePastime
Categories Pork
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees F.
- Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
- Place roast in shallow roasting pan; fat side up.
- Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
- Stuff pockets with the vegetable filling.
- Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
- Remove roast from pan; keep warm; reserve pan drippings.
- To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
- Add enough water to make 1 cup and pour back into the pan.
- Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
- Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
- Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
- Add pan juices from roasting pan and the can of beef broth.
- Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
- Break gingersnaps into pieces and add to skillet.
- Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
- Strain gravy, and keep warm.
- To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.
Nutrition Facts : Calories 620.1, Fat 41.8, SaturatedFat 17.4, Cholesterol 174.1, Sodium 1449.6, Carbohydrate 11.3, Fiber 1.2, Sugar 3.3, Protein 47.8
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- Marinating the meat. Crush the peppercorns, juniper, and allspice in a mortar or in a small plastic bag using a rolling pin. Transfer them to a small saucepan and add the bay leaves, cloves, salt, red wine vinegar, red wine, and onion and bring to a boil. Turn off the heat and let cool. You can transfer the marinade to a large bowl to quicken the process.
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