In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
Bring the liquids to a boil, then cover and reduce heat to a simmer.
Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done, if you prefer.
Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.
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In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
Serve immediately with cinnamon applesauce or sour cream.
This delicious recipe and photos were created by All-Thats-Jas.com, we simply shared it. Please check them out for more great ideas!
4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
Salt and pepper
4 Tbsp butter
Peanut oil or vegetable oil (for frying)
1/2 c unbleached all-purpose flour
1 c plain breadcrumbs
2 eggs, beaten lightly
Lemon slices and fresh parsley (to serve)
Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
Dip a pounded cutlet in flour, covering it completely.
Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off.
Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
Repeat with another cutlet.
After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets.
To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.
This delicious recipe and photos were created by CuriousCuisiniere.com, we simply shared it. Please check them out for more great ideas!