![]() Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Ingredients 2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes 2 tablespoons vegetable oil 1-1/2 quarts water 2 cups ketchup 1 large onion. Bring the sauce to a simmer over medium heat. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 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. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. It can and should be prepared a few days ahead of time. Bring to your Oktoberfest celebrations or prepare as a different take on a roast beef dish. Working ahead As I mentioned above, this is the perfect dish for a crowd. This traditional preparation of Sauerbraten is a classic German dish. Add marinade to the casserole, cover and braise for approx. Add little bit of the red wine and some of the thinned sour marinade and roast uncovered for 1.5-. Sauerbraten is traditionally served with German favorites such as spƤtzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage. Heat the clarified butter in a casserole and brown the meat on all sides at a high temperature. Slice the onion, celery, carrot and garlic and add to the pot. Pour the sauce over the vegetables and add the brown sugar. Place the meat in the marinade and marinate covered in a cool place for 48 hours. Fry the onions, garlic and carrots and then stir in the marinade. Remove the meat from the marinade and pat dry season with salt. Sear the beef all over in the oil and then remove from the pan. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Ingredients for German Sauerbraten Recipe 2 Large yellow onions, chopped 2 Large carrots, diced 3 Cloves Garlic, Minced 2 sprig Large thyme 2 sprig Small. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
0 Comments
Leave a Reply. |