![]() ![]() ![]() 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. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges. 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. Remove meat and place in a 7-8 quart slow cooker. ![]() 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 water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Cheater Instant Pot Pressure Cooker Sauerbraten In a perfect world sprinkle with S&P and brown the meat in some oil using the saut function of. The most interesting ingredient that I found in quite a few. Pat the bottom round dry and rub with vegetable oil and salt on all sides. They are added as a thickening and flavoring agent for the gravy. Remove meat and add diced onions, carrots, and celery and saut for a few minutes until slightly softened. 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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