Strain the marinade and pour the liquid over the meat. If you find it too acidic, add a little sugar to give it a rounder balance. Slowly add the stock, cooking until smooth and thickened. Reduce it to roughly half the volume if necessary, thicken it by mixing 1 tbs cornflour with 1/2 cup of the cold marinade before adding it to the gravy. Melt butter in large kettle or Dutch oven and brown the meat all over. In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned. When ready to cook, remove meat from marinade and dry with paper towels. Let marinate at least 48 hours, turning meat twice a day. Cover bowl well with plastic wrap and refrigerate. Heat the vinegar and water to boiling and pour while hot over the meat. Place in glass bowl or earthenware crock. butter Thoroughly rub meat with salt and pepper. black pepper 4 bay leaves 6 whole peppercorns 8 whole cloves 2 onions, sliced 1 carrot, minced 1 rib celery, chopped 1 1/2 c. The salad can be made early in the day and refrigerated in a plastic bag. Make your favorite tossed salad, warm some buttered French bread and you're ready for company. Yellow indicates it's ready to bloom and will likely be tough. It isn't that difficult, and leftovers can be warmed in the microwave oven. Parslied Potatoes are potatoes which have been boiled then peeled, dipped in melted butter and rolled in finely chopped fresh parsley.īeautiful Broccoli could be made with frozen broccoli, but nothing beats the flavor of fresh cooked broccoli. The gravy can be warmed in a microwave-safe dish covered with a paper towel to serve the second day. The gravy will thicken and the lumps will disappear. (The most important piece of kitchen equipment needed for making this menu is a good, strong whisk, and it'll prove to be one of your favorite tools.) Add the gingersnap crumbs and continue stirring. By the time the sugar is melted, it's already beginning to turn brown. If this is your first attempt at caramelizing sugar, don't panic. Remove beef to a platter and slice 1/4' thick. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges. Do try the Gingersnap Gravy gravy that is started by caramelizing sugar and is thickened with gingersnaps instead of flour. Remove meat and place in a 7-8 quart slow cooker.

Recipe for sauerbraten gravy