![]() 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. Rub mixture evenly over pork shoulder to completely coat and. Water: You’ll need a cup of water for the marinade. Red wine vinegar: Red wine vinegar adds tang and helps tenderize the meat. Onions: Two chopped onions lend bold flavor. 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. This classic Bavarian-style Sauerbraten recipe consists of a beef roast that is marinated for days in vinegar and spices, and then oven-braised to perfection. Transfer back to the small bowl and add the paprika, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper stir until combined. Beef: Start with a 3-pound beef rump roast. 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. 11 Reviews Level: Easy Total: 2 days 9 hr 30 min (includes marinating and resting times) Active: 25 min Yield: 8 to 10 servings Save Recipe Ingredients Deselect All Marinade: One 3-pound beef. 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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