![]() Strain the sauce through a fine mesh sieve to remove any lumps. For this week’s installment, I turned to the news for inspiration. ![]() Whisk in the gingersnaps and cook until thickened, stirring occasionally. Slow-Cooker Sauerbraten, Haussner’s Style November is upon us, and although the autumnal comforts of the past few posts (biscuits, pies, and cornbread) have been pleasant, I thought I’d better branch out, lest I lose my edge. For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Return the liquid to the pan and place over medium-high heat. Directions For the marinade: Season the beef on all sides with salt. Remove the meat from the vessel and keep warm. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings. Roll up slices, tucking the ends in and securing each roll with a skewer, wooden cocktail stick, or string. Add the meat into the slow cooker and turn on low for 6 hours. ![]() Divide pieces of bacon, dill pickle slices, and onion slices on one end of each of the beef slices. Slow-Cooker Sauerbraten My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss. Thinly spread mustard on top of each slice. 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. Season the thin slices of beef with salt and freshly ground pepper. 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. Option: add ginger snaps for a south German twist. Slow cooked (or stove top) for tender, flavorful meat and amazing gravy. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Taste tradition with Omas sauerbraten recipe. Add beef cook 3 to 4 minutes on each side or until thoroughly browned. ![]() Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Heat oil in a large skillet over medium-high heat. 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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