Set the lid firmly in place, and transfer to the lower third of the oven. Bring the marinade to a simmer and add the meat. Deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Add the meat to the pot and brown well on all sides. Heat the butter and oil in a large Dutch oven over medium heat. Cover, refrigerate and marinate for 3 to 4 days, turning the meat once or twice a day.īrowning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Transfer the marinade to a large bowl and let cool to room temperature.Īs soon as the marinade is cool, add the beef. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the crushed spices to a small saucepan. I like to serve it with German potato dumplings or mashed potatoes! Sauerbratenġ (4 to 5-pound) boneless beef chuck roastĦ store bought gingersnap cookies, broken into coarse crumbs (⅓ to ½ cup crumbs)įor the marinade (3-4 days in advance): Place the peppercorns, juniper and allspice into a mortar. After cooking the sauce is thickened with ginger bread or ginger snap cookies.ĭelicious! Healthy Living has such a wonderful bulk section that is perfect for sourcing fresh whole spices as needed in this recipe. You need to plan ahead so you have time to marinate the beef, 4 days is best but 3 will work fine to. It is a German Pot Roast recipe that translates to sour or pickle the beef before cooking. Sauerbraten is regarded as one of the national dishes of Germany and is one of my favorite fall recipes. Posted on Novemby Taste Maker Recipe: Sauerbraten
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |