Whisk in the gingersnaps and simmer until thickened season with salt and pepper.
Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Force the potatoes through a potato ricer, then combine the potatoes with potato flour, salt, eggs, and nutmeg until well. Remove the meat from the marinade and pat dry season with salt.
German sauerbraten recipe plus#
Add 1 cup of the marinade liquid plus some of the. Seal the bag and refrigerate for 2 to 3 days, turning daily. Ingredients 4 cups water 2 cups red wine vinegar 12 whole cloves 2 bay leaves 3 teaspoons salt 3 teaspoons brown sugar 1 boneless beef chuck roast or. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Place the beef in a large resealable plastic bag and pour in the marinade. Ingredients: 4 pounds beef roast (chuck, rump, or round) 1 teaspoon salt 1 cup red wine vinegar 1 cup red wine 4 bay leaves 2 large onion, sliced 12. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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