|Posted on October 22, 2012 at 10:00 AM|
Enjoying the fall foliage around Argyle Lake, Babylon
October is just flying by like a witch's broom across a Halloween sky. Before you know it, it will be time to prepare for Thanksgiving and then dare I say it.....begin Christmas shopping.
Let me slow down for a moment, since October is not over yet. All over Long Island, Oktoberfest celebrations have been taking place - fun loving people enjoying their wiener schnitzel, potato pancakes, and very large mugs of St. Pauli Girl and Becks clanking together while singing along to some good ole fashioned German Oompah bands.
All these German celebrations coupled along with the crisp cool Autumn air inspires me to make one of my favorite German dishes - Sauerbraten with gingerbread gravy.
Although the authentic way of preparing sauerbrauten requires marinating the roast in a blend of spices and vinegar for at least two days, I came across a recipe that is quite simple and requires only two hours to cook, yet delivers the same intense flavor.
Sauerbrauten with gingerbread gravy
My sister Grace and husband Scott enjoying their meal (hopefully!)
Beef pot roast, with fat on one side
4 tbsp. Olive Oil
5 medium onions, sliced into large rings
2-4 quarts water
3/4 cup red wine vinegar
12 Ginger Snap cookies
4-6 bay leaves
4 carrots, chopped into large chunks
salt & pepper to taste
Over high heat, heat oil in a large dutch oven. Brown the roast on ALL sides. When roast has been browned, place the meat in the pan with the fat side up.
Add onions on all sides and on top of roast. Season with salt & pepper.
Add water so that it comes up to half of the height of the meat. Add vinegar, Ginger Snaps and bay leaves.
Cover with a tight fitting lid. Bring to a boil and reduce heat. Let simmer for approx. 2 hours. Add carrots and let simmer for an additional 40 minutes or until meat is done.