They will not dissolve completely at first, but keep stirring and they will disappear. Whisk in 4 tablespoons of the pulverized gingersnaps. Taste for salt – it will probably need it – and add enough to your taste. The mixture will turn to clay at first, then loosen into a silky sauce. Slowly whisk in the strained cooking liquid, one cup at a time. Cook the roux until it is the color of coffee-and-cream, stirring often. When it is frothing and totally melted, whisk in 2 tablespoons flour. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. You want it to look like a rough meal or coarse flour. Take the 8 gingersnap cookies and pulverize them in a blender. Strain the cooking liquid through a fine-meshed sieve into a bowl. Slice the meat and serve with the sauce poured over the top.Sauerbraten is all about the sauce.Let the sauce reduce slightly then either strain or blend to make it relatively smooth. Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir.Remove the meat from the pan, tent with foil to keep warm and set aside.Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender. Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides.When ready to cook, remove the meat from the marinade and pat dry.
Leave to marinade for 3 to 5 days, turning once or twice a day.
You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast. And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten. I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day.