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?
Anyway, I’ve had a lot of “do something German!” food wishes
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.
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.
With cooler weather on the way, it’s time to rediscover the
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!
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!
Ingredients:
For the marinade
3 lbs short ribs, seasoned with salt and pepper
1 tbsp vegetable oil
2/3 cup cider vinegar
2/3 cup red wine vinegar
1 1/2 cups water, plus 1 cup cold water at end to cool
marinade down
marinade down
2 bay leaves
9 whole cloves
12 juniper berries
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
*Marinate at least 24 hours
Then stew with:
1 chopped large onion
1 chopped carrot
2 ribs celery, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken or beef broth
2 tablespoons sugar, or to taste
1 tablespoon balsamic vinegar
1/2 cup crushed gingersnaps
salt and pepper to taste
