Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Cover and cook on LOW for 5 hours or until roast is tender. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Sear all sides of roast quickly, 1 to 2 minutes each side. Heat oil in Dutch oven over medium-high heat. Pour 1 1/2 cups strained marinade over roast. Strain liquid from vegetables, reserving both. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups discard remaining liquid and solids. Now famous for being the national dish of Germany, this sour roast usually consists of a large cut of beef, which is marinated for several days in a combination of red wine, vinegar, and spices. Place roast in a 5-quart electric slow cooker. Pour the lukewarm marinade over the meat. Remove roast from marinade, reserving marinade. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Return the liquid to the pan and place over medium-high heat. Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Place the lid on the dutch oven and bake for 2 - 2 hours at 350F. Pour the reserved marinade over the beef and bring it to a bubble. Brown the beef on all sides, about 5 - 6 minutes per side. Remove the meat from the vessel and keep warm. In a large dutch oven, heat the olive oil over medium-high heat. 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. 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. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. 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. 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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