![]() 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. 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. 18 dark old-fashioned gingersnaps (about 5 ounces), crushed. ![]() 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. Source: MKucova / iStock / Getty Images Plus Jellied consommé While you still might find a Jell-o salad at a potluck dinner, its savory cousin, jellied consommé is rarely seen. 12 gingersnaps (about 3/4 cup, crushed) 1 tablespoon sugar. This traditional German sauerbraten recipe made in a slow cooker (or stove top) has an amazing gravy, either with or without gingersnaps. It has a bit of an old-fashioned feel but the menu is exactly what it says on the tin. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Omas Classic German Sauerbraten Recipe (Slow Cooker) By Oma Gerhild Fulson. 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. Sauerbraten is traditionally a pot roast, usually of beef (but other meats such as venison, lamb,mutton, and pork are sometimes used), marinated before cooking. ![]() 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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