Pour white vinegar and cider vinegar over the meat chill, covered, for 4 days. Add onions, peppercorns, cloves, and bay leaf. Place the beef roast in a deep ceramic or glass bowl.Pat the roast dry, rub with salt and pepper and roll in flour (keep marinade on the side)Īdd butter to a large pan and brown the roast on all sides. Remove roast to a plate and cover with foilĪdd the marinade back to the Dutch oven and add sugar, sherry, red wine, raisinsīoil, uncovered for 5 to 7 minutes, until reduced by halfīring 4 Cups red wine, 1 Cup Water, lemon juice, 1 onion chopped, about 10 peppercorns, 2 bay leaves, 4 whole cloves together in a large Sauce Pan and bring to a boil Reduce heat, cover, and simmer for 3 1/2 to 4 hours, turning every hour Will take about 10 minutesĪdd all of the marinade discards to the panĪdd the 2 chopped onions, butter, carrots, several crumbled ginger snaps, and 2 Cups of the reserved marinadeĪdd the roast back, along with 1 Tablespoon of tomato paste and bring to a boil Pat the roast dry, rub with salt and pepper and roll in flourĪdd butter to a large pan and brown the roast on all sides. Strain the marinade, and save both liquids and solids ![]() On the 5th day, remove from the fridge, remove the roast from the marinade Let marinate in the fridge for 4 days, turning daily Place the roast in a larger freezer bag or non-metalic bowl and cover with marinade each)īring 4 Cups red wine, 1 Cup Water, lemon juice, 1 onion chopped, about 10 peppercorns, 2 bay leaves, 4 whole cloves together in a large Dutch Oven and bring to a boil Sweetzels Spiced Wafers Philadelphia Ginger Snaps, 2 boxes (16 oz. Sherry Wine Vinegar (Vinagre de Jerez) – 1 bottle, 25.4 fl oz Romertopf by Reston Lloyd Classic Series Glazed Natural Clay Cooker, Large (can be used instead of Dutch Oven)Ĭotton Muslin Bags 3×5 Inch Double Drawstring 50 Count Pack (excellent for adding herbs to for this recipe) This recipe includes instructions for cooking with a Romertopf / Dutch Oven and a Slow Cooker. If you don’t like this flavor, just substitute with some other sweet ingredient like honey, brown sugar, etc. The gravy for Sauerbraten can be a little sour (by definition), and the gingersnaps cut that and add a wonderful flavor. We are lucky to have a lot of wild mushrooms near the cabin, and always use mushrooms instead of raisins in the gravy. That brings us to mushrooms, which we don’t mention in this recipe. They are optional in the last step, and add if you like. There are three interesting ingredients to Sauerbraten that you may or may not want to use. ![]() Now, you can’t copy the cooking process unless you have a roast sized piece of meat, but the marinade will do wonders for game meat. ![]() Make the marinade as described below, and use it for all of your venison cuts. Here is one note: the marinating process for Sauerbraten works amazing for game, especially venison. This marinade will make all of the difference, and you can’t cheat the process. You make up the marinade and keep it in the fridge for 3-5 days, turning at least daily. You can take elements of this authentic Sauerbraten recipe and implement them into your normal roasting techniques, and will have a whole new twist on a classic dish that can get boring. ![]() It is basically a roast familiar to what we all have made in the slow cooker, but the difference is with the long marinating time and the unique flavor of the gravy. Sauerbraten is one of the most popular dishes in Germany, and is perfect for rustic living.
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