Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat. Remove the meat from the marinade and pat dry with a cloth or paper towel. 2 Tbs butter and flour to form a roux (optional).Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. If the meat is not completely submerged you will have to turn it one or twice a day. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Once the water is brought to a boil add all the rest of the ingredients and let the mixture steep for 10 – 15 minutes while it cools slightly. 1 clove garlic thinly sliced into slivers.½ – 1½ cups vinegar (depending on how sour you want to make it).If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours. This recipe calls for the marinade to be around 24 hours and is not refrigerated. If you like it more sour, you can leave it to marinade for a longer period of time. This is one of those recipes that you can certainly experiment with. So although the cubbards are getting bare we still can manage a few interesting meals. So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal. A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors). We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night. I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up. Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast. This one can be cooked in either the oven or your Crock Pot. “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany. I’m not so sure about that but it is one of my favorites. For dessert, serve something cool and creamy such as an ice cream pie or a lemon meringue pie.Some say sauerbraten is the national dish of Germany. A green salad tossed with some sliced mushrooms and a light vinaigrette dressing is a must. Try kluski noodles, which are thicker than regular noodles, or use regular egg noodles. This recipe really has to be served with hot cooked noodles or mashed potatoes. Meat that starts out tender will become tough when cooked in the crockpot. The long, slow cooking time renders tough cuts of meat very tender and succulent. Just don't use an expensive cut, because it will be wasted in the slow cooker. Round steak is my choice, but you can also use top round or bottom round or rump steak. You can use any cheap cut of beef in this recipe. And it has the same wonderful flavors and textures as the more difficult to make original. This easy and simple crockpot sauerbraten recipe cooks in your slow cooker and takes about 20 minutes to put together. Traditional sauerbraten has the most wonderful sweet and sour flavor and the meat is very tender from long, slow cooking.
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