How To make Gingersnap Pot Roast
3 lb Beef Roast; chuck
1 tb Oil
1 c Water
8 Gingersnaps; crumbled
2 tb Red wine vinegar
1 ts Beef bouillon; granules
1/8 ts Red pepper; ground
3 md Sweet potatoes; peeled &
-quartered 3 md Carrots; or 2 parsnips, cut
-into 1/2" pieces 1 Bay leaf
Trim fat from roast. Cut if necessary to fit crock pot. In large skillet brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper. In crock pot, place potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables. Pour gingersnap mixture over meat. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
How To make Gingersnap Pot Roast's Videos
HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen
In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.
For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables
3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies
Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!
⭐SUBSCRIBE FOR MORE AWESOME CONTENT⭐
Make sure to CLICK the ???? and you will NEVER MISS A THING!!!!
Most Recent Upload:
Most Popular Upload:
Please Share and Like this video but most importantly.....STAY SAFE AND HUNGRY MY FRIENDS!!!!
----------------------------------------------------------------------------------
Joe Mueller, Food Reviewer JKMCraveTV
YouTube:
Twitter:
Pintrest:
Facebook:
Business Inquiries: JKMCraveTV@gmail.com
----------------------------------------------------------------------------------
#jkmcravetv #howto #cookingvideo #sauerbraten #recipe #gravy
Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
✅ Recipe Link:
✅ Blog:
✅ Instagram:
✅ Pinterest:
✅ Facebook:
Sauerbraten - German Pot Roast | Cooking with Kurt
How to make Sauerbraten, a German pot roast recipe!
RECIPE:
Ingredients:
5-lbs rump roast or eye bottom round beef eye of round
Kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
cheesecloth
cooking twine
4 tbsp. unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1⁄2 lemon (1 - 2 tbsp)
NOTE: The baking time in the oven at 325 F may differ depending on your dutch oven and oven. Start to check the beef with a meat thermometer at around the 1 hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium. Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl.
Sauerbraten - German Beef roast
Sauerbraten
Marinade & Meat
• 2.5 - 3 lbs. Beef Roast i.e. from shoulder or roundroast ( I doubled it).
• 1 Carrot
• 1 t garlic powder
• ½ Leek
• 1 Onion large
• 2 Cloves
• 2 Bay Leafs
• 5 Juniper Berries
• 10 Pepper Corns
• 2 Allspice Corns or 1 t ground
• some Salt
• some Pepper
• 3 cups Red Wine
• ¾ cups Red Wine Vinegar
For the Roast &Gravy
• 2 tbsp. Oil for frying
• 1 Onion large
• 2 tbsp. Honey or brown sugar.
• ¾ cups Beef Stock
• 3-5 tbsp. Raisins or Craisins
INSTRUCTIONS
Marinade
Close the lid, place the pot into the fridge and marinade for 5 to 7 days.
Cooking the Roast & Gravy
1. After marinating the roast, take the meat out of the pot and pad it dry from all sides.
2. Strain the marinade through a sieve, keeping the liquid and discarding the vegetables.
3. In a large pot, heat the oil.
4. Add the meat and roast it from all sides.
5. Add the chopped onions and sauté for a bit.
6. Now pour the marinade and beef stock over the roast and bring to a boil.
7. Add the honey.
8. Let the roast simmer for 2hours, flip the meat every 30 minutes.
9. After 2 hours, remove the roast from the pot, cover, and let rest while making the gravy.
10. Put the Ginger Snaps into the gravy and let soak for a few minutes. Then blend with an immersion blender until smooth.
11. Add honey and spices if needed, optional smoothen with a little cream if the gravy has too much acid.
12. Add the raisins.
13. Cut the roast into slices, serve with the gravy and potato dumplings or spätzle or potatoes and red cabbage or carrots.
A little heavy cream to the sauce.
Boneless Beef Shoulder Roast | The Domestic Ginger
Things you will need:
*Shoulder roast
*oil
*applewood rub
*Montreal steak seasoning
*salt,pepper,garlic
***Sorry the title said it was for the crock pot...I was dead tired and confused myself haha
How to make Honey Ginger Pot Roast
If you like beef you will want to try this dish. Tender beef in a rich grvy. By braising the beef this way, it will be fork tender. I plan on having a complete series of beef videos, keep on watching!!