Recipe Details
Sauerbraten with Gingersnap Gravy
Beef marinated for three days in red wine vinegar, wine, and spices, then braised until fork-tender. The gravy is finished with crushed gingersnap cookies — sweet balancing sour. Start on Monday.
Prep Time
3 days (includes inactive time)
Category
Main
Ingredients
11
Steps
7
Recipe and Instructions
1.5 kgbeef rump roast or bottom round
500 mlred wine vinegar
500 mldry red wine
500 mlwater
1large onion, sliced
4bay leaves
10whole cloves
10whole black peppercorns
1 tbspsugar
80 ggingersnap cookies, crushed to crumbs
2 tbspbrown sugar
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