Sehr schön. Ich fand die Idee von Rotkohl schon immer toll, habe es aber noch nie selbst gemacht. Danke für die Erinnerung! 👍
lu5ty on
Marinate Rump Roast or Chuck Roast in equal parts vinegar, red wine and water with onion, carrot, garlic, celery and pickling spices and marinate for 3-14 days.
Add marinated meat to a braising pot with some oil and sear all sides. Add reserved marinate and bring to boil. Place in 275 degree oven until done (202 internal), about 4 hours.
For the gingersnap gravy:
Strain marinade and return to pot over medium heat. Crush 5oz ginger snap cookies into very small pieces and add to marinate while stirring constantly to make gravy. Season. Serve immediately.
For the red cabbage:
Chop 1 head red cabbage and use your hands to crush salt and sugar into the shreds for 3 minutes. Add to glass jar and cover with ACV. Let sit 3-4 days.
Add cabbage and juices to a medium pot with 2 large peeled, choppedapples and cook over medium heat approximately 40 minutes. Add honey, black pepper, 1/2 tbsp oil (or butter) and more vinegar, salt and sugar to taste.
The gingersnap gravy is basically the whole dish, it isnt really optional.
3 Comments
Freut mich, wenn es dir gefallen hat!
Sehr schön. Ich fand die Idee von Rotkohl schon immer toll, habe es aber noch nie selbst gemacht. Danke für die Erinnerung! 👍
Marinate Rump Roast or Chuck Roast in equal parts vinegar, red wine and water with onion, carrot, garlic, celery and pickling spices and marinate for 3-14 days.
Add marinated meat to a braising pot with some oil and sear all sides. Add reserved marinate and bring to boil. Place in 275 degree oven until done (202 internal), about 4 hours.
For the gingersnap gravy:
Strain marinade and return to pot over medium heat. Crush 5oz ginger snap cookies into very small pieces and add to marinate while stirring constantly to make gravy. Season. Serve immediately.
For the red cabbage:
Chop 1 head red cabbage and use your hands to crush salt and sugar into the shreds for 3 minutes. Add to glass jar and cover with ACV. Let sit 3-4 days.
Add cabbage and juices to a medium pot with 2 large peeled, choppedapples and cook over medium heat approximately 40 minutes. Add honey, black pepper, 1/2 tbsp oil (or butter) and more vinegar, salt and sugar to taste.
The gingersnap gravy is basically the whole dish, it isnt really optional.