Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. Cover the pot and place it in the oven on the middle rack. Return the meat to the pot, submerging it in the liquid. Touch device users, explore by touch or with swipe gestures. When autocomplete results are available use up and down arrows to review and enter to select. This German lady and her German husband love l. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Cold weather is here, which means I can finally make my all-time favorite dish: Sauerbraten. Add the tomato paste and stir to combine. Cover and bake at 325 for 3 to 3-1/2 hours or until meat is tender. Add the onion, carrots, celery and reserved marinade. In a large skillet over medium-high heat, brown roast in oil on all sides. Remove the last steaks from the pot and add the onions, garlic, and celery. Discard marinade and spices from large bowl. Remove the steaks to a plate and repeat until all of the steaks have been browned. Cook until golden brown on both sides, approximately 2 minutes per side. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. When the marinade has cooled to a point where. Heat a large saute pan over high heat add. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Dredge the slices on both sides once more and set aside.Īdd enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Directions In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay. Both gravy and the sauerbraten got applause. Watch highlights and get recipes on Food Network. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. I found this on the Food network website, and I served this Saturday night and got a resounding 'Wow' The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Host Alton Brown explores the origins of ingredients, decodes culinary customs and more on Good Eats. Dredge the pieces of meat on both sides in the flour mixture. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper.
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