Epicourious recipes sauerbraten recipe8/19/2023 ![]() ![]() ![]() Slice the meat and serve with the sauce.Strain the sauce through a fine mesh sieve to remove any lumps.(The gravy won't thicken until you remove it from the heat.). Whisk in the gingersnaps and cook until thickened, stirring occasionally.Return the liquid to the pan and place over medium-high heat.Strain the liquid to remove the solids.Remove the meat from the vessel and keep warm.chopped parsley Kosher salt, to taste German Pot Roast. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. sugar 1 2 cup golden raisins 6 gingersnaps, crumbled Juice of 1/2 lemon 2 tbsp.After 3-5 days of marinating, preheat the oven to 325 degrees F. Ingredients 1 bottle red wine 1/2 cup red wine vinegar 2 cups water 1 tablespoon black peppercorns 1 tablespoon juniper berries 1 tablespoon mustard seed.(If the meat is not completely submerged in the liquid, turn it over once a day.). Turn off the heat and let the mixture cool down completely. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Add the red wine, red wine vinegar and water. Place into the refrigerator for 3-5 days. Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.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.Remove roast from marinade, reserving marinade. Serve over rice, noodles, or mashed potatoes. ![]() Cover and simmer 1- 2 hours until steak is tender. Add 2 cups water, bouillon, vinegar and brown sugar. Brown floured meat in saute skillet with onion and green pepper. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pour over roast and marinate, turning occasionally, for minimum 48 hours. Season meat with salt and pepper and coat with flour.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. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. ![]()
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