![]() He also used juniper berries in the marinade. ![]() My grandfather would have used lebkuchen instead of gingersnaps. For the gravy, add 1 cup gingersnaps to 3 cups cooking liquid. Brown the roast in oil, then add the strained marinade. Remember saurbraten was a way to preserve and tenderise beef. You can add additional pickling spice if desired. Spices for the marinade are 1 sliced onion,10 peppercorns, 2 bay leaves, 3 cloves, grated ginger, stick of cinnamon and one lemon, sliced. The spices are not McCormick- although a wonderful Baltimore company, they didn't complete the spice base. Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. ![]() Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |