![]() Add the rump roast to the Dutch oven with. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. I ALSO USE ABOUT 6 TBS OF CORN STARCH FOR THICKENING. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay. I COOK IT IN A SLOW COOKER & USE A BAG OF SHRIMP & CRAB BOIL SPICES ( WHICH IS AN INEXSPENSIVE VERSION OF PICKLING SPICE ) ALONG WITH ALL THE LIQUID & 20 DISOLVED GINGERSNAP COOKIES. PUT MEAT & LIQUID IN PLASTIC BOWL IN FRIDGE FOR AT LEAST 12 HRS. served with corn on the cob, baked beans and home made corn bread Bratwurst, Bauernwurst and Hot Dogs. 4 pounds beef roast (chuck, rump, or round) 1 teaspoon salt 1 cup red wine vinegar 1 cup red wine 4 bay leaves 2 large onion, sliced 12 peppercorns 4. Old Fashioned Basler Sauerbraten From: 'Specialty of the House. The meat is very tender with that old fashioned flavo. ![]() 2 Turn off the burner and let the marinade cool. Let the marinade bubble gently for 10 minutes. Once the marinade starts to boil, reduce the heat to medium or medium-low. Turn the burner to high and put the lid on the pot. I HAD GERMAN RELATIVES & THE POTATO DUMPLINS & THIS MEAT RECIPE ARE VERY CLOSE TO THE WAY I MAKE IT !! I CUT THE BEEF IN BITE SIZE CHUNKS FIRST THEN MARINATE OVERNITE IN A 50/50MIX OF WATER & APPPLE CIDER VINEGAR - HEAT ON STOVE & ADD 1 TBS OF SUGAR FOR EVERY CUP OF LIQUID - THAT IS WHEN YOU GET REALLLL SOURBRATTEN. This is an old fashioned recipe for Sauerbraten which requires a long (5 day) marinading time. Bring the marinade to a boil and simmer it for 10 minutes.
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