(There is no special timing here for turning the beef in the marinade. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)Ģ. (I prefer a glass or stainless steel bowl. Transfer the marinade to a large bowl and let cool to room temperature. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the crushed spices to a small saucepan. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Whisk in the gingersnap crumbs and … Cuisine: European Category: Main-Dish Author: Molly Stevens Difficulty: Advanced 1. Gently tilt the pan and skim off the fat with a large spoon. Strain the cooking juices into a saucepan and let sit for a minute.See Also: Quick sauerbraten recipes Show details After 3 days of marinating, preheat the oven to 325 degrees F. If the meat is not completely submerged in the liquid, turn it over once a day.Ĥ. 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.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. 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. 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 … Rating: 5/5(143)Ĭategory: Main-Dish Author: Alton Brown Difficulty: Easy 1.Sauerbraten Recipe Alton Brown Food Network
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