![]() Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. 1 cup red wine vinegar 2 large onions, cut into large chunks 5 cloves garlic 3 crushed, 2 chopped 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves 2 bay leaves 1 teaspoon juniper berries. ![]() Return the liquid to the pan and place over medium-high heat. Cut 500 g (1.1 lb.) of onions into chunky pieces, break the bay leaves, wash the marjoram and separate the leaves from the stem while striping them from top to bottom against the grain mix cloves, juniper berries, and pepper corns and crack/crush them (I used a coffee grinder). ![]() 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. This Sauerbraten recipe (traditional German pot roast) is made in the slow cooker. 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. Beef is richly marinated for a few days in a mixture of red wine, vinegar, and a mix of flavorful herbs and warm spices. 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. Amy Published This post may contain affiliate links This authentic German Sauerbraten recipe makes the most tender and juicy roast beef and a wonderful sweet and sour gravy.
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