Sauerbraten & ginger
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Sauerbraten & ginger
  Ginger    German    Beef  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54563. Report a problem with this recipe.
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      Title: Sauerbraten & ginger
 Categories: German, Meats, Main dish, Beef
      Yield: 10 Servings
 
      4 lb Rump roast; beef, boneless
      8    Peppercorns
      1    Bay leaf
      1 c  Water
    1/4 c  Vegetable oil
      2 c  Water; boiling
    1/2 c  Sour cream
      2    Onions; thinly sliced
      4    Cloves; whole
      1 c  White vinegar; mild
    1/2 c  Cider vinegar
    1/2 ts Salt
     10    Gingersnaps
      1 tb Unbleached flour
 
  Place the beef roast in a deep ceramic or glass bowl. Add onions,
  peppercorns, cloves, and bay leaf. Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days. Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl. Reserve onions and 1 cup
  marinade. In a Dutch oven brown the meat on all sides in hot
  vegetable oil. Sprinkle meat with salt. Pour boiling water around the
  meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2
  hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
  hours or more, until tender. Remove the meat and keep it warm. Strain
  the cooking juices into a large saucepan. In a small bowl mix sour
  cream with flour. Stir it into the cooking juices and cook, stirring,
  until sauce is thickened and smooth. Slice meat in 1/4 inch slices;
  add to hot gravy. Arrange meat on a heated platter and pour extra
  sauce over it.
 




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Recipe ID 54563 (Apr 03, 2005)

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