![]() ![]() 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. Slice the meat and spoon the sauce on top.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. Or, once the sauce is off the heat then stir in a few large spoonfuls of sour cream to give the sauce a smoother, richer flavor and texture. ![]() If you find the sauce to be unpleasantly acidic, a teaspoon or two of sugar can be added. Return what is now the sauerbraten sauce to the pot and simmer on the stove for 10 minutes, stirring frequently, to reduce and thicken the sauce. Pour the liquid into a blender and puree until the dates are smooth. Skim excess fat off the top of the braising liquid. ![]() ![]() Remove the meat from the braising liquid. The braising liquid should be at a very gently simmer if the liquid is bubbling really rapidly, then turn the oven heat down to 300 ☏.īraise the meat for 1 hour more, use tongs and a spatula to turn the roast over, and braise for another 1 1/2 to 2 hours, for a total braising time of around 3 hours. Add the dates.īring the liquid to a simmer. Pour the marinade in the pot, scraping up any browned bits of meat on bottom. This will take a total of 15 minutes or so. Heat the lard/butter/coconut oil over medium heat in an ovenproof pot. Strain the marinade and discard the solids. Generously season the roast with salt and pepper. Take the meat out of the marinade and pat it dry. The meat won’t be completely submerged, so you’ll need to turn the roast several times while it marinates in the refrigerator. Cover the container and refrigerate for at least 72 hours and up to 5 days. Place the meat in a glass bowl or stainless steel pot (avoid plastic, aluminum and cast iron) and pour the marinade over the meat.
0 Comments
Leave a Reply. |