![]() An immersion blender will help you with the thicker chunks of ginger snaps. Use gravy master or kitchen bouquet if you wish the gravy to be darker. Place remaining marinade in a saucepan on low. Then add some water to the bag and continue until you have ginger snap mush. Add the prepared gravy (see below) to the sliced roast pieces.Ĭrush the ginger snap cookies in a plastic bag. Pour the lukewarm marinade over the meat. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. (Or put in crock-pot on low for 10 hours) Add more marinade if needed. Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Add about 1/2 of the marinade to the roasting pan.Ĭover and bake at 325-350 for 3 hours. Flip the roast over twice a day.Īfter marination, strain and discard the spices. Apple cider vinegar will give the meat a milder flavor with the same tenderness. Add enough vegetable oil to the Dutch oven to generously cover the bottom about 3 tablespoons. Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes. Discard the solids and reserve the strained marinade. If you wish for a stronger flavor, use white vinegar. Use a mesh strainer to remove the solids from the marinade. Marinate the roast for two-four days in the water / vinegar / pickling spices / bay leaves. Copy Sauerbraten (simple & authentic) with Gingersnap GravyĤ pounds Sirloin Tip (Beef) (Also acceptable: chuck roast, rump roast, or beef bottom sirloin tip)Ģ cups Apple Cider Vinegar (Or white vinegar)
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