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• Sauerbraten recipies zip#

Whisk in the gingersnaps and cook until thickened, stirring occasionally.

(If you like sour sauerbraten, let marinate for 4 days. Refrigerate 2-3 days, turning bag each day. Fasten bag tightly and lay flat in a 9' X 13' pan. Return the liquid to the pan and place over medium-high heat. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt pour over meat. If the meat is not completely submerged in the liquid, turn it over once a day.Ĥ) After 3 days of marinating, preheat the oven to 160C/Gas 3.ĥ) Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.Ħ) Remove the meat from the vessel and keep warm. Pour the marinade into the bag, remove all of the air, seal it, place it in the fridge and turn twice a day for three days.

Sauerbraten recipies zip#

Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side.ģ) 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. Place meat in a large zip bag or non reactive bowl (glass or ceramic). Set aside to cool.Ģ) 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. Directions Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. 1) 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.