I had heard that some sauerbratens were finished bythickening the sauce with ground gingersnaps, but hadnever tried it since it just sounds so wrong. It certainly doesn’t seem veryGerman. Cookies in a sauce? What’s next, laughing in public? Anyway, I’ve had a lot of “do something German!” food wisheslately, and since I’ve wanted to post another short ribs recipe, this seemedlike the perfect opportunity to go full cookie. The results shocked and amazedme. This was comfort food at it's finest.
The 24-hour marinade ensured the succulent rib meat had thatsignature tanginess, and those little cookies not only gave the sauce abeautiful texture, but also added a great spicy sweetness. I am now officiallyin favor of using cookies to finish savory sauces. With cooler weather on the way, it’s time to rediscover thesimple joy of slowly stewed meat, and what better way than with this delicioustake on a German classic? I hope you give it a try soon. Enjoy!
Ingredients:For the marinade3 lbs short ribs, seasoned with salt and pepper1 tbsp vegetable oil 2/3 cup cider vinegar2/3 cup red wine vinegar1 1/2 cups water, plus 1 cup cold water at end to coolmarinade down2 bay leaves9 whole cloves12 juniper berries1/2 teaspoon freshly ground black pepper1 tablespoon salt*Marinate at least 24 hoursThen stew with:1 chopped large onion1 chopped carrot2 ribs celery, chopped3 cloves garlic, minced1 cup water1 cup chicken or beef broth2 tablespoons sugar, or to taste1 tablespoon balsamic vinegar1/2 cup crushed gingersnapssalt and pepper to taste
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