Text 4191, 86 rader
Skriven 2010-11-26 05:14:00 av Dave Drum (1:124/311)
Ärende: Texas 305
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Sauerbraten
 Categories: Beef, Marinades
      Yield: 6 servings
 
      3 lb Boneless beef roast

MMMMM--------------------------MARINADE-------------------------------
  1 1/2 c  Apple cider vinegar
  1 1/2 c  Water
      2    Bay leaves
     10    Whole peppercorns
      6    Whole cloves
      1 ts Salt
      1 c  Chopped onion

MMMMM--------------------------TO COOK-------------------------------
    1/4 c  Oil
    1/2 c  Reserved marinade
  1 1/2 c  Warm water

MMMMM---------------------------GRAVY--------------------------------
    1/2 c  Cold water
    1/3 c  All-purpose flour
 
  You can turn an ordinary rump roast into something really
  special with this recipe. Even though Sauerbraten requires
  three days of marinating, it is easy to prepare.
  
  Begin marinating the roast three days before serving.
  Combine the vinegar, water, bay leaves, peppercorns, cloves,
  salt and chopped onion in a deep non-metallic container (a
  one-gallon heavy-duty ziplock bag is even better). Set the
  roast into the marinade and refrigerate. Each morning and
  evening, turn the roast so that it is evenly marinated (if
  you're using a plastic bag, just turn the bag over).
  
  To prepare the Sauerbraten, remove the roast from the
  marinade and dry it well. Discard all but 1/2 cup of the
  marinade.
  
  In a Dutch oven, heat the oil over medium-high heat, add the
  roast and brown well on all sides. Position roast with fat
  side up. Lower heat, add the 1/2 cup of reserved marinade,
  cover, and simmer for 5 minutes. Add the warm water, cover,
  and simmer for 1-1/2 to 2 hours, or until roast is tender.
  Carve the roast and put on a heated platter.
  
  For the gravy, combine the 1/2 cup of cold water with the
  1/3 cup flour and mix until smooth. Add several tablespoons
  of the pan liquid to the flour mixture, a spoonful at a
  time, and mix well. Slowly pour the flour mixture into the
  pan juices while stirring. Continue stirring over medium
  heat until gravy thickens. (If you have a few flour lumps,
  don't despair; just strain the gravy into the container in
  which you will be serving it.) Pour some of the hot gravy
  over the sliced roast before bringing it to the table.
  
  Note: You may wish, as some cooks do, to enliven your gravy
  by adding to it a tablespoon of butter, some cream or a
  little red wine. However, the gravy will be terrific without
  it.
  
  The three days of marinating is essential. It deepens the
  flavor and contributes greatly to the tenderness of the
  roast.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 02 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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