Sunday, September 23, 2012

Beef Short Ribs "Sauerbraten" – Oh, Snap!

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.

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!

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
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

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