![]() ![]() ![]() Contact your health-care provider immediately if you suspect that you have a medical problem. You should not use this information as self-diagnosis or for treating a health problem or disease. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. For additional information about a product, please contact the manufacturer. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. The recipe for potato dumplings following this recipe is wrong- use russet potatoes well dried after boiling, no leavening at all and as little flour to create tender dumplings that hold together.While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. He also used juniper berries in the marinade. My grandfather would have used lebkuchen instead of gingersnaps. For the gravy, add 1 cup gingersnaps to 3 cups cooking liquid. ![]() Brown the roast in oil, then add the strained marinade. Remember saurbraten was a way to preserve and tenderise beef. You can add additional pickling spice if desired. Spices for the marinade are 1 sliced onion,10 peppercorns, 2 bay leaves, 3 cloves, grated ginger, stick of cinnamon and one lemon, sliced. The spices are not McCormick- although a wonderful Baltimore company, they didn't complete the spice base. Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. WARNING: This part has to be done the day before you want to serve. ![]()
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