ADSENSE Link Ads 200 x 90
ADSENSE 336 x 280
Ingredients
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 (3½ to 4-pound) bottom round
- 1 tablespoon vegetable oil
- ⅓ cup sugar
- 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
Instructions
- Add the primary eleven ingredients (through the mustard seed) to an outsized, non-reactive pot. wake a boil, then cut back the warmth and simmer for ten minutes. take away from the warmth, and let cool.
- Rub the meat with oil and season well with salt and pepper. Heat an outsized pan or griddle and brown on all sides, regarding 2-3 minutes per aspect. take away from the warmth and let stand till the marinade has cooled to but a hundred and ten degrees (it can still be hot, however not painful to put a finger in).
- Add the meat to the pot, and refrigerate for 3-5 days. If it's not absolutely submerged, flip the meat each twenty four hours.
- once you ar done marinating, add the sugar to the pot and stir till dissolved. Pre-heat the kitchen appliance to 325 degrees.
- cowl the pot, and cook within the middle of the kitchen appliance till tender, 3-4 hours. instead, you'll be able to use a slow cookware on high for around four hours.
- once the meat is finished, take away to a bowl and tent with foil to stay heat. Strain the marinade through a cullender to get rid of the solids, and come back the stove prime over medium-high heat.
- Add the crushed gingersnaps and whisk till thickened, 4-6 minutes.
- Pass the sauce through a fine mesh filter to get rid of any lumps and remaining solids.
- Cut the meat, and serve with many sauce.
source http://recipetocooking.blogspot.com/2019/01/sauerbraten.html
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