GER: Sauerbraten Mit Ingwer Kuchen Sosse
Source of Recipe
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* Exported from MasterCook *
Sauerbraten Mit Ingwer Kuchen Sosse
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef, German, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef rump roast -- boneless
8 peppercorns
1 bay leaf
1 cup water
1/4 cup vegetable oil
2 cups water -- boiling
1/2 cup sour cream
2 onions -- thinly sliced
4 whole cloves
1 cup white vinegar -- mild
1/2 cup cider vinegar
1/2 teaspoon salt
10 gingersnaps
1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4-inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.
Cuisine:
"German"
S(Recipe from the MC database of):
"Judi Mae Phelps (judimae@earthlink.net)"
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