8/10/2023 0 Comments Sauerbraten marinade recipe![]() ![]() Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container.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.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.After 3 days of marinating, preheat the oven to 325 degrees F.If the meat is not completely submerged in the liquid, turn it over once a day. 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.Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately. Depending upon the amount of liquid, you may need to add additional cookie crumbs.Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. If additional liquid is needed, add some of the reserved marinade.Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. You will need at least 2 and ½ cups for the sauce. Alternatively, bake in 350 degree oven for 2 hours.Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.Pour the liquid left in the pot into a large measuring cup and skim fat from surface. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Cook over moderate heat until soft and light brown (5 to 8 minutes). Transfer to platter and set aside.For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Discard spices and onions.In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Strain the marinade through a fine sieve and reserve the liquid. Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day.Remove meat from marinade and pat completely dry with paper towels. The marinade should be at least halfway up the sides of the roast. Remove from heat and allow to cool to room temperature.Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan.I ALSO USE ABOUT 6 TBS OF CORN STARCH FOR THICKENING. I COOK IT IN A SLOW COOKER & USE A BAG OF SHRIMP & CRAB BOIL SPICES ( WHICH IS AN INEXSPENSIVE VERSION OF PICKLING SPICE ) ALONG WITH ALL THE LIQUID & 20 DISOLVED GINGERSNAP COOKIES. PUT MEAT & LIQUID IN PLASTIC BOWL IN FRIDGE FOR AT LEAST 12 HRS. I HAD GERMAN RELATIVES & THE POTATO DUMPLINS & THIS MEAT RECIPE ARE VERY CLOSE TO THE WAY I MAKE IT !! I CUT THE BEEF IN BITE SIZE CHUNKS FIRST THEN MARINATE OVERNITE IN A 50/50MIX OF WATER & APPPLE CIDER VINEGAR - HEAT ON STOVE & ADD 1 TBS OF SUGAR FOR EVERY CUP OF LIQUID - THAT IS WHEN YOU GET REALLLL SOURBRATTEN. ![]()
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