Sauerbraten
Sauerbraten is an moderately easy dinner. Made with lean boneless beef such as a rump roast, apple cider vinegar, water, 5 whole bay leaves and 14 - 16 whole black peppercorns, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Place meat in large non metallic bowl.
Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week.
Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking.
Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat.
Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy.
Use as many as necessary.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment