Ingredients: |
Ingredients: 2 Teaspoons salt
1 teaspoon ground ginger
1 (4 pound) beef top round roast
2 1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 tablespoons mixed pickling spice
1 teaspoon whole peppercorns
8 whole cloves
2 bay leaves
2 tablespoons vegetable oil
14 gingersnaps, crushed
Spaetzle:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
|
Directions: |
Directions:Combine salt and ginger; rub over roast. Place in a deep glass bowl.
In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil.
Pour over roast; turn to coat.
Cover and refrigerate for 2 days, turning twice a day.
Remove roast, reserving marinade; pat roast dry.
In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat.
Strain marinade, reserving half of the onions and seasonings.
Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade).
Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
Strain cooking liquid, discarding the onions and seasonings.
Measure liquid; if necessary, add enough reserved marinade to equal 3 cups.
Pour into a saucepan; bring to a rolling boil.
Add gingersnaps; simmer until gravy is thickened.
Slice roast and serve with gravy
Spaetzles:
In a large bowl, combine the flour, salt, pepper, and nutmeg.
In another mixing bowl, whisk the eggs and milk together.
Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick.
Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, over medium heat.
Reduce the heat to a simmer.
To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
Do this in batches so you don't overcrowd the pot.
Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water.
This can be made up to 1 hour in advance.
|
This recipe for German Sauerbraten is from