Here I am serving it with Spaetzle and Sweet and Sour Red Cabbage. If your gravy gets too thick just thin it with water. Remember it will thicken as it sits a bit. If you like the gravy a little thicker then return it to the stove and make a slurry of 2 tablespoons flour and 1/2 cup of water and add whip some of this into the simmering gravy until it is a bit thicker. Strain the gravy, and discard the onions and spice. Simmer the cooking liquid with the gingersnapsĪdd any remaining marinade so you get plenty pf gravy. If it is not tender enough then put it back in the pot and continue to cook. What you want is a nice slice but still is fork tender. If you cook it too long the roast just falls apart.
What you want is a slice that will tear apart easily but still hold together.
If you don't have a meat thermometer lift the meat up with a fork. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This goes into the fridge for 3 to 5 days My grandma used a crock, but also a plastic container or stainless metal container works well. Heat the marinade to a simmer, then turn off and cool. Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion. You can also use 2 bay leaves, 3 cloves, and 10 peppercorns. This is a package of Sauerbraten Gewurtz ( spice) that I got from the. You can use round, chuck any kind of roast really. We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.Ī 4 lb beef roast.
Here is the first Step to assemble your ingredients. Or *sauerbraten gewurtz sauerbraten spice
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