![]() Slice the beef and serve in a large bowl or platter covered in the sauce.TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps.Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm.While it's cooking, you'll want to start making the dumplings (below). Add the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours.After marinating, preheat the oven to 325 degrees.(In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.) If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade.Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan.Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds.Notes: Mrs Minnicks Sauerbraten Mix, Water, Sugar, Vinegar, Salt, Spices, Food Coloring, Potassium Sorbate. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high. ![]() They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings. ![]() Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil.
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