You make this gravy with the leftover brine from cooking the sauerbraten (see recipe below). The gingersnaps give it a sweet flavor to balance out the sour flavor of the beef.
Ingredients:
2 tbsps. butter
3 tbsps. flour
2 tbsps. sugar
lemon juice
8 crumbled gingernsnaps
1/2 cup white raisins, soaked in water
What we did:
When meat is done cooking (tender enough to easily stick a fork into it) remove it from the brine. Strain the brine and reserve the liquid. Return to pot.
Melt butter in a saucepan and when hot stir in the flour and sugar. Cook the roux until the mixture becomes a caramel brown color. Be careful doing this because the sugar will cook very fast and can burn easily.
When the sugar/flour mix is done, add it to the reserved brine liquids and stir briskly until combined. Add lemon juice to taste and stir in the crushed gingersnaps and raisins.
Return meat to pot with gravy and simmer 10 minutes.
For sauerbraten:
You saw a few days ago we started brining the sauerbraten so it could sit for three days. After this is done, you can prepare the meat.
When it's time to do this, you remove the meat from the marinade and strain, reserving the liquid. Dry the meat off, getting off as much liquid as you can. Heat some bacon fat in a dutch oven and when hot sear the meat on all sides. When the searing is done, add about 2 large, sliced onions to the pot and the reserved juice from the marinade. Add 1 bay leaf and six cloves and bring to a boil. After it boils let simmer for about three hours. Remove meat and use the liquid for the gravy recipe.
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