11/5/2022 0 Comments Sauerbraten with spaetzle1 cup dry red wine 2/3 cup red wine vinegar 1/3 apple cider vinegar 1 medium onion, sliced 2 bay leaves 1 tsp black peppercorns 1 teaspoon caraway seeds 6 juniper berries. Stir constantly and as the gravy thickens, add beef broth to thin as needed. Ingredients 1 3 1/2- 4 lb boneless rump or chuck roast, (any tender pot roast cut will work- just ask your butcher for his. As the liquid simmers, add the crushed ginger snaps and stir to incorporate. Return the liquid to the pan and heat over medium heat. Strain the cooking liquid through a fine sieve, smashing the vegetables to extract as much as possible. When done, remove the roast to a clean platter and tent lightly with foil. Increase the heat to medium-high until the liquid begins to boil.Ĭover and place the pan into the oven, cooking for 90 minutes. Push the vegetables to the sides and place the beef roast into the pan.Īdd the reserved and strained marinade, beef broth and red wine, stirring to dissolve the flour and incorporate the vegetables. Cook until the onions turn translucent, approximately 4 – 5 minutes.Īdd the garlic and flour, cooking until the flour browns lightly, approximately 2 minutes. Heat the oil until shimmering and brown the roast on all sides, approximately 2 minutes per side. In a large dutch oven over medium-high heat, add canola oil. Remove any spices remaining on the roast and dry it well with paper towels. Remove the beef to a plate and strain the marinade through a fine sieve into a clean glass bowl. Slice the roast and serve with gravy over top.Taste and add salt and pepper as needed.Stir constantly and as the gravy thickens, add beef broth to thin as needed.As the liquid simmers, add the crushed ginger snaps and stir to incorporate.Return the liquid to the pan and heat over medium heat.Strain the cooking liquid through a fine sieve, smashing the vegetables to extract as much as possible.When done, remove the roast to a clean platter and tent lightly with foil.Cover and place the pan into the oven, cooking for 90 minutes.Increase the heat to medium-high until the liquid begins to boil.Add the reserved and strained marinade, beef broth and red wine, stirring to dissolve the flour and incorporate the vegetables.Push the vegetables to the sides and place the beef roast into the pan.Add the garlic and flour, cooking until the flour browns lightly, approximately 2 minutes.Cook until the onions turn translucent, approximately 4 - 5 minutes.Heat the oil until shimmering and brown the roast on all sides, approximately 2 minutes per side.In a large dutch oven over medium-high heat, add canola oil.Remove any spices remaining on the roast and dry it well with paper towels.Remove the beef to a plate and strain the marinade through a fine sieve into a clean glass bowl.
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