Remove the meat from marinade, coat with flour and brown on all sides in a hot dutch oven coated with oil.ģ. Add potato dumplings (if using) to gravy and heat through.Ģ. Skim off any excess fat and add 2 tablespoons butter.Ĥ. If necessary thicken by reducing the mixture to a gravy consistency over a medium heat or thicken with a little cornstarch slurry. Strain the marinade into a large saucepan, discard solids. Remove the meat to a slicing board and cover with foil. Set the slow cooker on low and continue to cook for 5 hours or more until meat is very tender.ģ. Now sprinkle the top with 3 tablespoons of sugar, 8 tablespoons of potato flour or flour. Place meat and marinade in a Slow Cooker set on high and cook for 3 hours. Cover tightly and marinate for 3-6 days, turning the meat once a day.Ģ. Place the first 15 ingredients in a narrow deep bowl, this helps to completely surround the meat with marinade. But here we try to stick to authenticity, good Sauerbraten bears a true sour flavor not only in the gravy but in the meat itself.ġ tablespoon Gravy Master (or equivalent)Ģ teaspoons ground ginger or 1 1/2 teaspoons fresh grated gingerġ teaspoon of whole cloves or 1/2 teaspoon of ground clovesġ tablespoon of pickling spice or juniper berriesġ. There are many quick method recipes for Sauerbraten especially made with gingersnaps that are very tasty. Over and over we have heard, "Rump roast makes the best Sauerbraten" and "the meat must be marinated for no less than 3 days" and "it has to be cooked very slowly." These words ring truth.
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