( If some of the ground/finely crushed cookie pieces are to big and don't dissolve in the gravy then you may need to strain the gravy after cooking and before using)Ĩ. Bring to a low boil mix the flour with a little water till smooth and add to the cooking liquid in the saucepan and stir until thickened-about 3 to 4 minutes. Take 4 to 6 cups of cooking liquid and add to a saucepan with 2 tablespoons of butter and 20 finely crushed ginger snap cookies.ħ. Add gingersnaps reduce heat and simmer until gravy is thickened. Pour into a large saucepan bring to a boil. Add enough reserved marinade to the cooking juices to measure 3 cups. Strain cooking juices, discarding onions and seasonings. Remove Roast from pot when done and place covered in foil on a cutting board for 5 minutes to rest.Ħ. Reduce heat cover and simmer for 3 hours or until meat is tender. ( Also can cook it on high for 5 to 6 hours)ĥ. Add roast to crock-pot and cook on high for 60 to 90 minutes & then reduce temperature to low & continue cooking 6 to 8 hours till fork tender.
Heat a pan on high heat, apply salt and pepper to the beef on all sides then sear & brown the beef in the pan on all sides ( approx. Remove beef and pat dry then strain marinade, adding it to the slow cooker with the stock and water.ģ. For the dumplings, scrub and peel potatoes and boil in salted water about 20 minutes. More recipes, tipps und tricks visit: ingredients: 1. Season gravy with salt, pepper and sugar, stir in gravy thickener, bring to a boil and simmer about 5 minutes. Meanwhile set up slow cooker by adding 1 tablespoon olive oil, 1 cup of beef stock and 2 cups of hot water on high temperature.Ģ. Dutch oven Entraña sweet and sour (also works as Sauerbraten/Goulash) - english Grill- und BBQ-Recipe - 0815BBQ. Remove from the refrigerator and set on counter for 30-60 minutes. Seal and set overnight or up to 2 days in fridge to fully marinate turning occasionally.ġ.
Trim beef roast and place in large plastic bag with Marinade ingredients.Ģ.