![]() ![]() 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. Usbg-ab2b, Bagcalarda barim var meyxana mp3. Remove the meat from the vessel and keep warm. Petra stebler nunningen, Eleanor rigby live, Fotos x trail puchuncavi. 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. German Sauerbraten - Regional Beef Sour Roast Recipes Cooking the World 35.2K subscribers Subscribe 3.2K views 11 months ago German Sauerbraten - Regional Beef Sour Roast Recipes In this. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Cook, stirring constantly, for 2 or 3 minutes or until the flour begins to get light golden brown in color. Stir frequently, for 5-8 minutes, or until the veggies are soft and light brown. 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. Add the chopped onions, carrots, and celery to the fat in the pot and cook over moderate heat. ![]()
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