|
Three-Day Marinated Gingersnap Sauerbraten
This sauerbraten recipe (with red wine, vinegar, onions, spices, & gingersnaps for thickening) marinates for 1 1/2 days before it’s crock-potted for slow cooking.
Ingredients:
1 1/2 cups burgundy wine
1 1/2 cups red wine vinegar
2 medium onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
6 whole peppercorns
1 Tbsp dark brown sugar
1 Tbsp salt or to taste
1/2 tsp ground ginger
3 1/2- to 4-pound beef rump roast
2 Tbsp shortening or oil
1/2 cup water
2/3 cup broken gingersnap cookies
Directions:
In a large non-metal bowl combine burgundy, vinegar, sliced onions, sliced lemon, cloves, bay leaves, peppercorns, brown sugar, salt, and ground ginger. Add rump roast to mixture and turn to coat. Cover and refrigerate about 36 hours. Turn meat at least twice daily. Remove meat; wipe dry. Strain and reserve marinade. In a skillet brown meat on all sides in the hot oil or shortening. Remove roast and place in a crock pot. Add marinade to crock pot, cover and cook on low-heat setting for 8 to 10 hours. Remove meat. Measure 1 1/2 cups of the cooking liquid into a saucepan. Add 1/2 cup water and broken gingersnaps. Cook and stir together until sauce is thickened. Serve gravy with roast.
|