substitute for ginger snaps in sauerbraten

In the Rhineland they add beet sugar syrup called Zuckerreubensirup. if it is not sweet enough to balance the sour flavor you can add some sugar. Add salt and pepper or beef bouillon if the gravy needs it.

Now I add the soaked raisins to the sauce and let it simmer for 15 minutes. I add the Braune Lebkuchen to the blender then to give I puree the sauce in a blender for quite a while to really get the spices to blend in well. You can strain this if you want but all those good vegetables and spices will give a lot of flavor to the When the roast reads about 190 or 195 degrees F that is a good time to take it out. Cook at least 15 min to release some of these flavors. When the meat is pretty close to tender add the rest of the marinade.The spices in this fresh poured marinade will not cook out many of the special flavors. If you cook it too long it will fall apart like shredded beef when you cut it. You can tell if you lift the meat with a fork and it falls off that it is very close. The sugar helps caramelize and makes the gravy a nice brown color.Īdd some oil in a thick walled Dutch oven or cooking pot heat to medium heat and brown the roast on both sides.Īdd the vegetables to the pot and and cook for a few minutes to soften then add the paprika and tomato paste to aid in a nice color gravy, and continue cooking for a minute.Īdd the roast, onions and pour in half of the marinade. To aid in browning the meat add some flour and powdered sugar. Remove the meat and put it on a towel to dry it off.Ĭhop the vegetables into 1 inch slices and chunks. If you have a really tough piece or meat the vinegar will tenderize it. In the old days in summer 3 days and in the winter 7 or 8 days. Let the meat stand 3- 7 days in the fridge making sure it is completely submerged in marinade, otherwise turn the roast daily.

you can use a straw in an opening just big enough while sealing and suck the remaining air out. This will force the marinade to come up over the meat. Place the meat in the bag and then carefully ladle the marinade into the bag. You can hasten this by putting a bag of ice in the marinade. You can also bring them to a simmer in the brandy and hasten the process.įreshen the roast of any juice that is on it with a dry towel. In different areas of Germany they use dried cranberries or dried cherries instead. I like the milder flavor of golden raisins. If you don't have them a shake or two of ground allspice is better than nothing.īring the vinegar, wine and water to a simmer and add the onions and spices. Here is a close up of the way the spices should look. You may ask why not use ground spices but the flavor is different. If you can't find all the spices you can use different ones to achieve a similar effect.Ĭrack the black pepper and the Juniper berries. If you don't want to use wine just substitute more red wine vinegar

Substitute for ginger snaps in sauerbraten