Sauerbraten with Gingersnap Gravy
This authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful gravy
Equipment
- 1 Heavy stainless stock pot or cast iron Dutch Oven
Ingredients
Marinade
- 4 large yellow onions, chopped fine
- 4 large carrots, diced
- 2 large leeks, washed and drained to remove dirt, chopped
- 6 Garlic, minced
- 4 large sprigs thyme
- 4 small sprigs rosemary
- 4 bay leaves
- 16 juniper berries, cracked
- 12 whole cloves
- 20 whole black peppercorns, cracked
- 2 tbsp olive oil
Instructions
- Marinade – put the olive oil, onions, carrots, leek and garlic in a large stock pot or dutch oven and cook until softened. Add the red wine, red wine vinegar and water plus the thyme, rosemary, bay leaves, juniper berries, whole cloves peppercorns sale and sugar. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn the heat off and allow to cool completele.
- Marinate the meat – Place the roasts in the marinade and place the lid on the pot. You can also place the roasts in two gallon zip lock bags and split the marinade between the two. Allow roasts to marinate in the refrigerator for at least 4 days or up to 7 days. Turn the roasts over once a day.Remove the roasts, pat dry with paper towels and strain the liquid frm the vegetables. Reserve the liquid and veggies.