![]() Place chopped onions and carrots in and around the beef.Strain the solids out of the marinade, stir the brown sugar and thyme in, and then pour over the meat.Remove meat from the marinade and set in a dutch oven.On the fourth day, preheat the oven to 325☏.Refrigerate meat in this mixture for four days.Allow marinade to cool down enough to pour over meat in a covered container or marinade bag (cool enough that it doesn’t try to melt the bag)- make sure meat is covered in a hard container and in a marinade bag be sure to squeeze out the air.Heat beef broth, wine, vinegar, onion powder, salt, garlic, bay leaves, clove, crushed juniper berries, peppercorns and mustard seeds to a boil in a small saucepan.Pat beef dry and sear on all sides in oil then set aside.3/4 cup gingersnap crumbs (pulse about 10 pepperkakor/gingersnap cookies in food processor).I hope to see you then! And as always have a pleasant week! That will be followed by eight consecutive days of Christmas cookies recipes I have prepared for you as I continue my journey with the 12 Days of #Christmas Cookies blogging group. Tomorrow I will be posting my recipe for Gingerbread Eggnog Latte with the #SundaySupper group. The baking time is long and slow and lends to a very tender cut of beef, one that I hope you enjoy. You might worry that the meat would go bad but it has a very high acidity which tends to preserve from the vinegar and wine, also giving it a pleasant tang with the accompanying spices and the gingersnap gravy gives a sweet-sour character which is perfect with dumplings (knodels), spaetzle, buttered noodles, or even mashed potatoes.įor our meal, I served knodel dumplings and also my recipe for rotkohl with cranberries (this will post on the 21st, my first blog opening for it) and that red cabbage is perfect with any roasted meat such as beef, roast goose or duck, or even holiday ham. And in the German tradition, there is the pot roast- which tantalizes by being marinated for days on end. Nick, Holdiay craft bazaars and Christkindlmarkets, mulled wine and O Tannenbaum playing annually on the Charlie Brown cartoon, there was always food.įrom lebkuchen and marzipan candies, stollens filled with dried fruits and almond paste, strudel stuffed full of apples, tortes piled high with delectable fillings, roast goose, rotkohl, pickled herring, chestnuts, and that most noble of holiday foods: beef. I don’t know if I have romantic notions based on part of my heritage or if German culture has made it so, but it is. German food for me always has seemed to epitomize holiday eating. Slice the meat and serve with the sauce.Sauerbraten is a German style pot roast marinated for days to achieve an intensely delicious flavor, served with a gingersnap gravy. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. ![]() Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. ![]() 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. 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. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. 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. We hope you enjoy this variation on traditional turkey and put this recipe to good use.ġ tablespoon plus 1 teaspoon kosher salt, additional for seasoning meatġ8 dark old-fashioned gingersnaps (about 5 ounces), crushed This traditional German “sour-beef" required marinating 3-4 days again before it is slow cooked to perfection. So, the Clarks created a new tradition several years ago, Sauerbraten. Sometimes they will make two stops, and after many years, they realized they quickly became “turkey’d out”. ![]() Our Site Director Jeff and his wife typically visit family on Thanksgiving Day. ![]()
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