German Pickled Beef Roast {sauerbraten}
Serving Size : 5
Ingredients for prepare German Pickled Beef Roast {sauerbraten}
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | Beef pot roast with bone |
=== MARINADE ===
german pickled beef roast {sauerbraten} |
| 1 1/2 | cups | Red wine vinegar |
| 1/2 | cup | Water |
| 1/2 | cup | Dry red wine |
| 1 | medium | Onion - peeled and chopped |
| 1 | medium | Carrot - chopped |
| 1 | | Celery stalk with leaves - chopped |
| 8 | | Black peppercorns |
| 4 | whole | Allspice |
| 4 | whole | Cloves |
| 2 | | Bay leaves |
=== TO COOK MEAT ===
german pickled beef roast {sauerbraten} |
| 3 | tablespoons | Peanut oil |
| 1 | medium | Onion - finely chopped |
| 1 | | Celery stalk - finely chopped |
| 1 | medium | Carrot - finely chopped |
| 1/2 | cup | Water |
| 1/2 | cup | Red wine |
| 1/2 | cup | Gingersnap crumbs - (just crush them up) |
recipe German Pickled Beef Roast {sauerbraten}
Place the beef in a deep glass,
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earthenware or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over
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high heat. Cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate
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2 to 3 days, turning the meat several times each day. Three to four hours before serving drain
German Pickled Beef Roast {sauerbraten}
the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan
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and add the oil. Add the meat and brown on all sides, turning frequently, about 30
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minutes. Remove the meat from the pan and reserve. Pour off all but
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2 tablespoons fat. Saute the onion, celery and carrot in the fat until tender, about 10 minutes. Return the
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meat to the pan. Strain into the pan the marinade plus 1/2 cup
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of water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the
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meat is tender, 2 1/2 to 3 hours. Remove the meat and keep it
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warm. Remove the marrow from the bone and stir into the sauce. Puree the liquid in the blender
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or food processor and strain into pan, adding the red wine. Bring to a simmer and stir
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in the gingersnap crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes. Slice and arrange the
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meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley. This recipe
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serves 5 to 6. Comments: This is one of the most famous German dishes to be found in this country.
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