I had heard that some sauerbratens were finished by
thickening the sauce with ground gingersnaps, but had
never tried it since it just sounds so wrong. It certainly doesn’t seem very
German. Cookies in a sauce? What’s next, laughing in public?
lately, and since I’ve wanted to post another short ribs recipe, this seemed
like the perfect opportunity to go full cookie. The results shocked and amazed
me. This was comfort food at it’s finest.
The 24-hour marinade ensured the succulent rib meat had that
signature tanginess, and those little cookies not only gave the sauce a
beautiful texture, but also added a great spicy sweetness. I am now officially
in favor of using cookies to finish savory sauces.
simple joy of slowly stewed meat, and what better way than with this delicious
take on a German classic? I hope you give it a try soon. Enjoy!
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