German Sauerbraten with Gingersnap Gravy
Germany's classic sweet-and-sour pot roast: a beef bottom round marinated for three days in a spiced vinegar brine with onion, carrot, juniper, cloves, bay and mustard seed, then slowly braised until tender. The braising liquid becomes a glossy, tangy gravy thickened with crushed gingersnaps.
At a glance
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