Sauerbraten With Gingersnap Gravy Food

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

SAUERBRATEN

Steps:

• Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley.

SLOW-COOKER SAUERBRATEN

Steps:

• Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
• Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
• Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

SAUERBRATEN

Steps:

• 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. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
• Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
• Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

SAUERBRATEN

Steps:

• The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)
• Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.
• Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the oven.
• The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.
• The finish: With the tongs and metal spatula, transfer the meat to a cutting board with a moat and cover loosely with foil to keep warm. Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk in the gingersnap crumbs and sugar, place the pan over medium-high heat, and bring to a boil. Gently boil the sauce for 5 minutes, whisking often, to reduce and thicken it slightly. Lower the heat to low and whisk in the sour cream until smooth. Heat through, but do not let the sauce boil, or the sour cream will curdle. Taste the sauce for salt.
• Serving: Remove the strings from the meat, and pour any accumulated juices into the sauce. Carve the beef into thick slices. If the slices crumble, which they sometimes will, just cut into irregular pieces and arrange on a platter. Spoon the sauce over the beef and serve.

SAUERBRATEN

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
• After 3 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

GINGERSNAP GRAVY

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the fat and butter in a large skillet over medium heat.
• When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
• Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
• Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
• Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
• Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
• During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
• Strain the gravy.

CROCK POT SAUERBRATEN

Steps:

• Trim roast of all excess fat.
• In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• Place roast in marinade with fat side down; refrigerate overnight.
• Pour vegetable marinade into crock pot.
• Place marinated roast in crock pot with fat side up.
• Cover and cook on low setting 8 to 12 hours.
• Thirty minutes before serving, remove roast and turn to high setting.
• Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• Cook and stir until thickened.
• Slice roast and return to gravy for serving.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

SAUERBRATEN

Steps:

• Place meat in a bowl, set aside.
• Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
• Remove from heat; cool slightly.
• Pour mixture over meat, and let cool.
• Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
• Remove meat from marinade and drain thoroughly.
• Strain and reserve marinade.
• Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
• Add 1 cup of the reserved marinade, the carrots and onions.
• Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
• If necessary, add more marinade while simmering.
• Remove meat to a warm platter and keep warm.
• Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
• Simmer the gravy for 10 minutes.
• Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

QUICK SAUERBRATEN

Steps:

• Place meat in deep skillet or Dutch oven.
• Mix marinade and vinegar; pour over meat.
• With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
• Add onion, bay leaves, pickling spices and pepper.
• Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
• Remove meat.
• Strain drippings and discard spices.
• Measure drippings and add water to measure 2 1/2 cups liquid.
• Melt shortening in skillet.
• Blend in flour.
• Cook over low heat , stirring until mixture is smooth and bubbly.
• Remove from heat.
• Gradually stir in liquid.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
• Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
• Gingersnap Gravy:.
• Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve gravy with meat.

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.