![]() Slice roast and serve with vegetables and gravy. On the other hand, this recipe is basically a German pot roast. But there are a lot of substitutes for Sauerbraten. Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes. In traditional German sauerbraten, the ingredients are beef roast, red wine vinegar, beef broth, water and, spices (pepper, allspice, cloves). Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest. Add 1 cup of the marinade liquid plus some of the. Transfer roast to a cutting board and cover with aluminum foil. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Strain marinade and pour 2 1/2 cups over roast reserve remaining marinade. Remove roast from marinade and place atop vegetables. ![]() Place onions, carrots, and celery in a slow cooker. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Allow marinade to cool and pour into a resealable plastic bag. Ingredients: 4 pounds beef roast (chuck, rump, or round) 1 teaspoon salt 1 cup red wine vinegar 1 cup red wine 4 bay leaves 2 large onion, sliced 12 peppercorns 4 whole cloves 2 to 3 tablespoons bacon fat, butter, or oil for browning 2 carrots, sliced 1 rib celery, sliced 1 - 2 cups beef broth (see. ![]() Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes.
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