![]() Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender. ![]() Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Cover tightly and simmer on surface heat or in a preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender. Bring to a boil, then simmer for 5 minutes. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. The recipe for potato dumplings following this recipe is wrong- use russet potatoes well dried after boiling, no leavening at all and as little flour to create tender dumplings that hold together.Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. ![]() He also used juniper berries in the marinade. My grandfather would have used lebkuchen instead of gingersnaps. For the gravy, add 1 cup gingersnaps to 3 cups cooking liquid. Brown the roast in oil, then add the strained marinade. Remember saurbraten was a way to preserve and tenderise beef. You can add additional pickling spice if desired. Spices for the marinade are 1 sliced onion,10 peppercorns, 2 bay leaves, 3 cloves, grated ginger, stick of cinnamon and one lemon, sliced. The spices are not McCormick- although a wonderful Baltimore company, they didn't complete the spice base. Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Add the prepared gravy (see below) to the sliced roast pieces. In a large bowl, combine the cooled mashed potatoes and salt and the egg. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. (Purists say it should be 3 days I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat. WARNING: This part has to be done the day before you want to serve.
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