Sauerbraten with Gingersnap Gravy
One of Germany's best known dishes is sauerbraten or "sour roast." Marinating produces a tender roast with the typical sweet and sour taste.
Makes 6 to 8 servings
|1||cup cider vinegar|
|1||onion, thinly sliced|
|3||tablespoons brown sugar|
|1||teaspoon ground ginger|
|1||teaspoon whole allspice|
|1||teaspoon whole cloves|
|1/2||teaspoon juniper berries|
|2||cloves garlic, crushed|
|1||beef rump roast (about 4 pounds)|
|2||tablespoons vegetable oil|
|2||tablespoons all-purpose flour|
|1/4||cup crushed gingersnaps|
- To prepare marinade, bring water and vinegar to a boil in large saucepan over high heat. Remove from heat; add onion, sugar, salt, ginger, allspice, cloves, juniper berries and garlic. Cool slightly.
- Place roast in large glass bowl or large resealable food storage bag; pour marinade over roast. Cover or seal bag; refrigerate at least 8 hours, turning occasionally.
- Remove roast from marinade, reserving marinade. Pat dry with paper towels. Heat oil in Dutch oven over medium-high heat. Brown roast on all sides. To braise roast, add marinade to Dutch oven. Reduce heat to low. Cook, covered, 2-1/2 to 3-1/4 hours until fork-tender. Remove roast from Dutch oven; set aside.
- Strain braising liquid through fine-meshed sieve into large bowl; discard spices and onion. Skim fat from braising liquid with spoon; discard. Measure 2 cups braising liquid; discard remaining braising liquid. Place 1-1/2 cups liquid in Dutch oven. Place flour in small bowl; gradually whisk remaining 1/2 cup braising liquid into flour. Stir mixture into liquid in Dutch oven. Add gingersnaps; mix well. Bring to a boil.
- Return roast to Dutch oven. Reduce heat to low; cook, covered, 15 to 20 minutes until flavors blend and sauce thickens. Slice roast and serve with thickened sauce.
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