Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Pour into a large saucepan bring to a boil. Remove the meat from the marinade and pat dry with paper towels. Cover and refrigerate for 2 days, turning the meat once to allow all sides to soak in the marinade. good Sauerbraten bears a true sour flavor not only in the gravy but in the meat.
Recipe for sauerbraten gravy full#
Place 3 pounds beef top round in a large container or bowl and pour the marinade over the meat. This Slow Cooked Sauerbraten recipe is so delicious and full of flavor. Add enough reserved marinade to the cooking juices to measure 3 cups. Remove the saucepan from the heat and let cool to room temperature. For the gravy: In a medium sized pot add butter along with the sugar and caramelize until golden brown. Strain cooking juices, discarding onions and seasonings. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Reduce heat cover and simmer for 3 hours or until meat is tender. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Sauerbraten MARINADE INGREDIENTS: 1 cup dry red wine. This brought back memories.I left Cincy in 1958.
Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Anyone have a good recipe for sauerbraten (ingredient, carrot, brown sugar) User Name: Remember Me: Password. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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