Sauerbraten RecipeOrigin: Algeria Period: Traditional |
Ingredients:
900g beef roasting joint 
Sauerbraten Preparation:Method:Wasth the beef well then place in an earthenware bowl with the onion, peppercorns, cloves, bay laf, vinegar and 220ml water. Cover the bowl and set the meat aside to marinate in a cool place for between 4 and 6 day.s Turn the meat twice daily, adding more vinegar and water, as needed, to ensure that the meat remains covered. Once the marinating process is complete take out the meat and dry thoroughly. Add the butter to a pan and use to brown the meat all over then carefully add 250ml hot water along with the crumble ginger snap biscuits. Add a lid and leave the pot to simmer gently for about 90 minutes. Turn the meat freauently and top-up the water level as necessary. When the meat is ready set aside to keep warm then whisk the cornflour into the gravy to thicken. Continue cooking until the gravy has thickened then take off the heat. Slice the meat and serve with the gravy. |
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