![]() ![]() Remove from the heat and add 2 cups of cold water. Simmer until the salt and sugar dissolves, about 5 minutes. Add the red wine, vinegar, salt, peppercorns, juniper berries, cloves, bay leaves, mustard seeds and sugar. ![]() In a small saucepan, prepare the marinade. The flavors still infused the roast very nicely while cooking.Ĥ to 5 pound chuck roast (or rump roast, or bottom round)ġ0 gingersnap cookies – crushed into a fine powder Although the best result comes from marinating the beef for at least a couple of days, I have to admit that I’ve made Sauerbraten in my slow cooker without marinating beforehand. Delicious!Īside from the ingredients that are specific to the German marinade, Sauerbraten’s characteristic flavor comes from finishing the gravy by straining out the solids then thickening it with crumbled ginger snap cookies. Recently, I prepared Sauerbraten with a 4½ pound rolled chuck roast from Whippoorwill Farm in Salisbury. Because it’s roasted very slowly, you can use an inexpensive cut of meat such as a rump roast or bottom round. It becomes so tender that it can be easily cut with a fork. The meat is marinated in a mixture of red wine, apple cider vinegar and spices then cooked for 8 hours in a slow-cooker. Served with traditional side dishes such as potatoes and braised red cabbage, nothing brings more warmth to a winter kitchen! One of my favorite ways to prepare roast beef is Sauerbraten – a German recipe for marinated meat. They don’t require much prep and often result in leftovers that can be enjoyed throughout the week. Roasts are the ultimate comfort dinners when the weather gets cold.
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