Serve with boiled red potatoes and braised red cabbage. Stir in browning and seasoning sauce and pepper. Add this flour mixture to sauce pan cook on medium-medium high heat 6-8 minutes to thicken.
Whisk the 2 tablespoons of flour into 1/2 cup cold water. Liberally season the eye of round with salt and pepper. Gingersnap crumbs are often used to thicken the pan juices in the Rhenish version. After being dried and browned, the beef is braised in the strained marinade. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. Remove from the heat and stir in the rest of the marinade ingredients. sauerbraten, in German cuisine, dish of spiced braised beef. Combine the vinegar, water, bay leaves, peppercorns, cloves, salt and chopped onion in a. Add the tomato paste and raisins and cook, stirring constantly, until the tomato paste is slightly browned, about 30 seconds. Sauerbraten Begin marinating the roast three days before serving. In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. Make the sauerbraten marinade: Heat the cooking oil in a large pot over a medium flame. (Temperature will continue to rise about 10☏ to reach 145☏ for medium rare 160☏ for medium.) (Discard the remaining marinade. Transfer roast to carving board, reserving liquid. Remove roast when meat thermometer registers 135☏ for medium rare 150☏ for medium. Place beef in large roasting pan add reserved marinade to roasting pan, cover with aluminum foil. Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade. Close bag securely and marinate overnight or up to 24 hours. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan.
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