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. While slicing meat, bring gravy to a boil to reduce. Remove meat discard bay leaves and cloves. During the last 30 minutes, stir in gingersnaps. Reduce heat cover and simmer until beef is tender, about 3 hour. Add all remaining ingredients except gingersnaps bring to a boil. Remove the meat from the vessel and keep warm. In a Dutch oven, heat oil over medium-high. 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. Cook, stirring often, until softened, 5 to 7 minutes. To make that meat tender, the meat is soaked in a marinade for at least 5 to 7 days or even more. Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Video for German Sour Roast Marinade The Sour Roast The traditional Sour-Roast was made with meat that was rather tough like the meat of an old horse or certain parts of the cattle. Brown meat evenly on all sides, including the ends. 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 2 tablespoons of oil in a large, heavy casserole over medium heat. Add 2 cups water, bouillon, vinegar and brown sugar. Brown floured meat in saute skillet with onion and green pepper. Peel the garlic and the onions and make available. Season meat with salt and pepper and coat with flour. Peel the root vegetables and cut them into pieces, cut the leek into leaves. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Clean the meat from the butcher and let it clean. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and refrigerate for 2 days, turning twice a day. Pour half the marinade into a large saucepan add half the onions, pickling spices, peppercorns, cloves and bay leaves. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large bowl, combine the water, vinegar and sugar. 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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