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. 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. 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. Increase the heat to medium high and bring to a boil. Add the cabbage, cherries, red wine, cloves, brown sugar, and bay leaf, stirring to combine. Add the onions and apples and sauté until the onions are translucent, about 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. In a Dutch oven or large skillet fitted with a lid, melt the butter over medium heat. 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. German Sauerbraten Ingredients 4 pounds of beef rump roast 3 large onions, thinly chopped 1 cup of red wine vinegar 2 cups of water 1 1/2 tablespoon of. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. 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. 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.
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