Gluten-free Dairy-free Recipes

Sauerbraten

SAUERBRATEN

Ingredients

4 lbs. boned Rump Roast or Chuck Pot Roast
1.5 cup Gluten Free Vinegar
0.5 cup Red Wine
1 cup Water
2 Tbsp White Sugar
1 tsp Whole Black Peppercorns
4 Bay Leaves
4 White or Yellow Onions, sliced
18 Whole Cloves
1.5 tsp Mustard Seeds
3.5 tsp Salt

Before Serving:
2 Tbsp Gluten Free Flour
Speck of Black Pepper
0.25 cup of fat
0.33 cup Gluten Free Gingersnaps (Midel)
0.5 cup Dairy Free Sour Cream (Tofutti)
Salt and Pepper, to taste

Directions

In a large bowl, make marinade: combine vinegar, wine, water, sugar, 0.5 tsp whole peppercorns, bay leaves, 3 onions, 12 cloves, 1 tsp mustard seeds, and 2 tsp salt. Set meat in marinade. Refrigerate, covered, 2 days, turning meat each day (the longer the meat marinades, the more sour it becomes).
On serving day, remove meat, reserving marinade.
Dry meat well on paper towels.
Combine flour, 1.5 tsp salt, speck pepper and use to coat meat on all sides.
In hot fat in Dutch oven, brown meat well on all sides (about 15-20 minutes).
Add 0.75 cup reserved marinade, 1 sliced onion, 0.5 tsp mustard seeds, 6 cloves, 0.5 tsp whole peppers.
Simmer, covered, about 3.5 hours or until meat is fork tender; add 0.25 cup marinade if needed.
Remove meat to hot platter, keeping warm.
Strain drippings from Dutch oven into glass measuring cup; let stand 2 minutes.
Pour off fat, use bottom 0.33 cup drippings, return to Dutch oven.
Stir in gingersnap crumbs; slowly stir in 2 cups reserved marinade (adding water if necessary).
Cook until thickened while stirring.
Stir in sour cream; heat, but do not boil.
Season with salt and pepper.

Pairs Well With:
RED CABBAGE WITH APPLES
GERMAN POTATO PANCAKES

1 Comment so far
Leave a comment