Sauerbraten Ginger Recipes

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN (GERMAN BEEF ROAST WITH GINGERSNAP SAUCE) RECIPE - (4.7/5)

Steps:

• Heat oil in a large skillet over medium-high. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-quart slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. Tasting notes: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!

SAUERBRATEN & GINGER

Steps:

• 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 plater and pour extra sauce over it.

SAUERBRATEN

Steps:

• In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery. Mix well. Submerge beef in liquid, cover, and refrigerate 3 days.
• Transfer beef and marinade to large pot; place over medium-low heat. Cover, and simmer until meat is tender, 1 to 1 1/2 hours.
• Remove meat, and set aside. Strain sauce, and return to a clean pan. Add beef stock, red wine and Worcestershire sauce. Place over medium heat, and bring to a lively simmer. Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened. Add a small amount of Kitchen Bouquet to color sauce as desired. Add sugar in small amounts until sauce is sweetened to taste. Reduce heat to low, and simmer uncovered for 45 minutes.
• Return beef to sauce, and continue simmering until beef is just reheated. Cut meat into thin slices, and ladle sauce on top.

WEEKNIGHT SAUERBRATEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.