My grandma used a crock, but also a plastic container or stainless metal container works well.
This goes into the fridge for 3 to 5 days
When you are ready to cook the sauerbraten, take the meat out of the marinade
and strain off the onions and spice.
Place the meat on a plate with 1 cup of flour
Flip the roast over and flour the other side.
Brown the roast in a Dutch oven or large thick bottomed cooking pot.
Add a few cups of the cooking liquid and the onions. I put in a bay leaf also.
Cover and cook for about 3 hours.
Check to see that you have plenty of cooking liquid in the pot. Add more of the marinade if it gets low.
Take the temperature of the sauerbraten. I like to get it to 200 degrees. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. If you don't have a meat thermometer lift the meat up with a fork. If it slips off easily it is very close.
What you want is a slice that will tear apart easily but still hold together. If you cook it too long the roast just falls apart. What you want is a nice slice but still is fork tender. If it is not tender enough then put it back in the pot and continue to cook.
Now let's make the gingersnap gravy. Add about 20 gingersnaps.
Simmer the cooking liquid with the gingersnaps
Add any remaining marinade so you get plenty pf gravy.
Cook till the gingersnaps are dissolved.
Strain the gravy, and discard the onions and spice. 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. Remember it will thicken as it sits a bit. If your gravy gets too thick just thin it with water.
Slice the meat about 3/8 inch slices.
Here I am serving it with Spaetzle and Sweet and Sour Red Cabbage.
Roasted or mashed potatoes or dumplings go well with sauerbraten as well.
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