Strain the sauce through a fine mesh sieve to remove any lumps. 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. 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. 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. Instructions In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients. And its a very mild kick - nothing like true, 5-7 day marinated. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag. The meat tastes like any old roast with the sauerbraten kick being solely in the gravy. 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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