I served with Red Cabbage Confit from this site and noodles. Per my partner, the meal was wonderful, the meat was fork tender, he worked at a German restaurant for 20 years and was still impressed. I didn't strain out the onions from the marinade, they ended up cooking down and lending more texture to the stock. I was leary of the ginger snaps, but the gravy was perfect. OMG it was nirvana!!!!įollowed the recipe - yuck! The sauce was lumpy and tastless.Įxcellent! Very simple, flavor is wonderful. I pureed the gravy and then pressed through a strainer. For the gravy.I added 1 package of Knorrs brown gravy mix and 9 gingersnaps. Let stand for about 2 hours and made the gravy. I placed it in a cassolet dish in the oven at 300 degrees for 3 hours. This recipe is just fantastic.I had an Oktoberfest at my house last night - served 6 different dishes and this one was the one that guests went nuts over!!! I did add 1 cup of beef broth to the mixture before I simmered it. A thin gravy is okĬaloric content and bring the recipe back You take it out, for the gravy: don't addĪnything, just reduce it. Brown in olive oil,įlip the meat every 20 minutes or so. Marinate it for such a short period of time, Grinding the ginger snaps in a food processer helped with the texture of the gravy. Marinading it for 3 days is no big deal and definitely worth the effort. I increased the wine to match the vinegar (I remembered equal parts) boiled the marinade before pouring it on the meat. This was excellent and (to someone raised in a very German household) absolutely authentic. Would definitely double the gravy ingredients. Also, given the meat was halved, I stillĭid not have enough gravy to last all the (otherwise you're skimming tons of fat from the
My modifications: I used a 3 lb eye round roast,Ī less fatty cut which yielded great results The veggies and wine and slow-cooking, can'tĬome close to the fantastic sweet-sour flavor of We are thinking of making it anĪnnual event to celebrate Oktoberfest - all This was a hit at a recent dinner party that Besides the vinegar type, followed the recipe exactly. It with homegrown boiled potatoes that were put in a ricer, with butter and milk. So basicallyl I upped the red wine to match the vinegar. Oops - from recent review forgot to say that I misread and for my halved marinade I used 3/4 c vinegar and 3/4 cup red wine.
Meanwhile, cook noodles to serve with the sauerbraten. Replace meat in the sauce and cook 1/2 hour longer. Add the crushed gingersnaps, and cook until dissolved. Slowly add the stock, cooking until smooth and thickened. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender. (Purists say it should be 3 days I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet.
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