Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. 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. 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. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. In a kettle, heat the clarified butter- until hot but not smoking. Easy and quick, especially when made with ground beef mixed with and egg, a package of onion soup mix and some bread crumbs, formed into little football-like. Return the beef to the marinade in the slow cooker. Add the beef and sear each side until deeply browned, 4 to 5 minutes per side. Heat the oil over high heat in a large cast iron or heavy-bottomed skillet until shimmering. 1 It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and. Generously season the meat all over with the salt and pepper. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Sauerbraten ( pronounced zabatn ) is a traditional German roast of heavily marinated meat. ![]() ![]() De-glaze with the liquid, salt and pepper to taste. Melt butter in a pan, add the flour and brown. Discard the vegetables and set the liquid aside. Remove the meat from the pan and strain the vegetables from the liquid. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Simmer for about 2 hours covered on medium high heat, turn the meat every half hour. 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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