Sauerbraten with Gingersnap Gravy
List of Ingredients
Sauerbraten with Gingersnap Gravy
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3-4 lb pot roast
vinegar
water
a few bay leaves
12 whole cloves
1 Tbsp whole peppercorns
1 large onion, peeled
flour for dredging and for making gravy
oil
gingersnaps
Cover pot roast with equal amounts of vinegar and water. Add bay
leaves, cloves, peppercorns, and onion. Let meat stand in this
(refrigerated=actually a cold porch is excellent for housing this)
for 2-3 days, turning meat several times so it'll pickle evenly.
Remove meat from liquid and wipe dry. Dredge with flour, and brown
in hot oil in a heavy pot. Add 1 cup of the brine, cover the pot,
and simmer for 2 hours or until tender. For gravy, allow 1 1/2
tbsp flour and 3-4 gingersnaps for each cup of liquid. Cook until
thickened.
Recipe
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