They should all be floating when they are done. I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick.īring a large pot of water to boil and then reduce to a heavy simmer. (Mine tend to be tennis balls or racquetballs. Mix well, and roll into golf-ball or tennis-ball sized dumplings. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours.
If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. The Ginger Snaps or honey bread or gingerbread not only give the gravy a sweet note, they also thicken the gravy and give it a nice, silky consistency.First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. They are very much like my “ Spekulatius” cookies. I didn’t even know that Ginger Snaps exist, never had them before but it turns out that they are perfect for this. Luckily, the recipe from Martin gave me the answer: He is using Ginger Snaps. I was wondering what I could use in the US, since we don’t have that honey bread. But we Germans also use other gingerbreads. It is a rectangle bread, smaller than a regular loaf, and has a rather strong honey taste while also tasting a little bitter from molasse. Instead, my recipe asks for a certain honey bread or honey cake (Honigkuchen) that is available in Germany especially during Christmas time. We don’t regularly use them in this recipe though. There are certain sauces gingerbreads in Germany for Gingerbread Sauce. The really cool thing about the gravy is, that we make it with gingerbread. The Chateaubriand tenderloin roast might be heralded as one of the best meat choices for a beef roast, but its certainly not the only one you can use. You decide what you want to make out of that! Gingerbread and Sour Roast Other regions like Swabia, usually don’t have raisins in the recipe.
The Rhineland version of the recipe asks for raisins and I think they really make a difference when it comes to the taste of the gravy. I would advise you to keep the roast in the fridge during the entire marinade time. The vinegar in the marinade is crucial for making the meat tender but the wine and spices give it a delicious and unique taste. To make that meat tender, the meat is soaked in a marinade for at least 5 to 7 days or even more. The traditional Sour-Roast was made with meat that was rather tough like the meat of an old horse or certain parts of the cattle.
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