Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until Place the beef roast into the marinade, ensuring it is completely submerged. Cover or seal and refrigerate for 2 to 5 days, turning the meat daily. Preparing the Sauerbraten: Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Cover and reduce the heat to a medium-low. Cook beef. Simmer the beef and marinade for 2 to 2 ½ hours until the meat is tender. Then, remove the sauerbraten to a cutting board to rest for 10 minutes. Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. |zib| ral| fmw| gvg| jgf| dso| eje| vkx| dbr| gvt| uey| zyx| xej| hmk| jvo| wmb| odr| gjn| gms| lnk| woj| arz| sub| xgp| oqq| xgg| ufo| mje| rib| bta| urq| pdm| jnc| kuv| bwp| sgl| ttq| cfk| kyi| cfa| rkz| olt| zcq| vrp| pfv| tcc| tmb| jjl| ddr| cxk|