In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal.
#German sauerbraten recipe how to
HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981. Taste for seasonings and adjust if necessary. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Add several ice cubes and let stand for a few minutes until the fat separates out. Into a large measuring cup, strain the drippings. Remove the meat and keep warm until ready to slice. 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 350oF oven for 3 to 4 hours until the meat is fork tender. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. In a Dutch oven, heat oil and slowly brown the meat well on all sides. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Fasten bag tightly and lay flat in a 9" X 13" pan. In a large bowl, thoroughly combine vinegar, Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt pour over meat. Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
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