The original recipe was prepared with horse meat, which gave the sour roast its trademark at the time. Like so many traditional dishes, it originated from the need to preserve it. Pour white vinegar and cider vinegar over the meat chill, covered, for 4 days. The classic Sauerbraten has been on German menus for many generations and has undergone quite a few changes since then. Add onions, peppercorns, cloves, and bay leaf. Strain the sauce through a fine mesh sieve to remove any lumps. Keyword: Beef, German, Make-Ahead, Sauerbraten. Place the beef roast in a deep ceramic or glass bowl. Whisk in the gingersnaps and cook until thickened, stirring occasionally. A Broadcast Boss Has the (Old-Fashioned) Solution to End the Streaming-Residuals Fight. Return the liquid to the pan and place over medium-high heat. Bring a large pot of lightly salted water to a boil. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Remove the meat from the vessel and keep warm. Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. INGREDIENTS 1 (3 1/2 to 4-pound) bottom round 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion chopped 1 large carrot chopped 1. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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